• See ‘Top Steak Tips!’ (below left). Boil the kettle. 
• Cut potato into bite-sized chunks.
• Half-fill a medium saucepan with boiling water and 
add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, 
until easily pierced with fork, 12-15 minutes. Drain 
and return to saucepan.  

• While the potatoes are cooking, slice cucumber into 
thin rounds. 
• Halve snacking tomatoes. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• When the  oil is hot, cook porterhouse steak for  
3-5 minutes each side for medium-rare, or until 
cooked to your liking. Using tongs, hold steak 
upright and sear fat until golden, 1 minute.
• Remove steak from pan, cover and rest for  
5 minutes. Season with salt and pepper.   

TIP: The steak will keep cooking as it rests!  

• While steak is resting, to pan with potatoes, add 
fetta cubes and dill & parsley mayonnaise.
• Mix to combine and season to taste. 

Little cooks: Help with stirring through the fetta and 
mayo!

• Return frying to medium-high heat. Stir in honey 
mustard sauce, a splash of water and any beef 
resting juices to the pan. Simmer until slightly 
reduced, 1-2 minutes. Season to taste.
• In a large bowl, combine a drizzle of vinegar and 
olive oil. Season to taste. 
• Add spinach & rocket mix, tomato and cucumber. 
Toss to coat. 

Little cooks: Take the lead by tossing the salad! 

• Thinly slice porterhouse steak.
• Divide porterhouse steak, cherry tomato salad  
and creamy fetta potatoes between plates. 
• Spoon honey mustard glaze over the steak to  
serve. Enjoy! 

Little cooks: Take charge by plating up the meal!