Porterhouse steaks with onion gravy

A comforting dinner that works just as well for weeknights as it does for a relaxed weekend meal. Juicy steaks, rich onion gravy, and cooked vegetables make this an easy family favourite.

At a glance

15 minutes

Ingredients

4 × 200g porterhouse steaks, fat trimmed
500g mini white potatoes
2 carrots, peeled and cut into batons
1 bunch broccolini, trimmed
1 cup frozen peas
1 teaspoon olive oil
1 brown onion, thinly sliced
1 × 29g packet traditional gravy mix
Chopped parsley, to serve

Method

Heat a lightly oiled chargrill pan or barbecue over high heat. Cook the steaks for about 3 minutes per side, or until cooked to your liking. Remove from the heat and rest for 5 minutes.
Meanwhile, cook the potatoes in boiling salted water for 12–15 minutes, or until tender. Drain well.
Bring a separate pot of salted water to the boil. Add the carrots and cook for 3–4 minutes, then add the broccolini and peas and cook for a further 2–3 minutes, or until just tender. Drain and keep warm.
Heat the olive oil in a non-stick frying pan over medium-high heat. Add the onion and cook for 3–4 minutes, stirring, until softened.
Prepare the gravy according to packet instructions, then pour into the pan with the onions. Season to taste and simmer for 1 minute, or until heated through.
Serve the steaks with onion gravy, potatoes and vegetables. Finish with a sprinkle of chopped parsley.

Tips

This recipe works well with other steak cuts too. Eye fillet, scotch fillet or rump are all great options.
Swap the potatoes for shoestring fries or sweet potato wedges if you prefer.
Mix and match the vegetables depending on what’s in season. Green beans, broccoli or snow peas all work well.

Original Recipe – Australian Beef