• 5 MINS
  • 10 MINS
  • 4 SERVES

Ingredients

  • 4 x 200g porterhouse steaks, fat trimmed
  • 500g “microwave in a bag” mini white potatoes
  • 2 carrots, peeled, cut into batons
  • 1 bunch broccolini, trimmed
  • 1 cup frozen peas
  • 1 tsp olive oil
  • 1 brown onion, thinly sliced
  • 29g packet traditional gravy mix
  • Chopped parsley, to serve

Method

  1. Heat a lightly oiled chargrill pan or barbecue on high. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.


  2. Meanwhile, cook potatoes in packet for 4 to 5 minutes on HIGH (100%) or until tender, adding carrots, broccolini and peas in a microwave safe container for 2 to 3 minutes or until tender.

  3. In a non-stick frying pan heat oil over medium-high heat. Add onions and cook for 3 to 4 minutes or until softened. In a jug, prepare gravy according to packet instructions. Add gravy to pan, season and stir to combine. Simmer for 1 minute or until heated through.

  4. Serve steaks with gravy and vegetables. Sprinkle with parsley, to serve.

Tip

  • Use any type of steak for this recipe – eye fillet, scotch and rump would also work well.
  • Substitute potatoes with shoestring or sweet potato fries.
  • Any vegetables of choice would work well and can be microwaved – snow peas, green beans, broccoli, and squash, to name a few.