Grilled Porterhouse With Tarragon Tomato Salad Recipes

TARRAGON TOMATO SALAD

Steps:

• Preheat the oven to 350°F. Toast the walnuts on a baking sheet until brown, about 10 minutes. Let cool slightly, then coarsely chop. Set aside.
• To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl. Drizzle over the wine and stir to combine. Set aside.
• To prepare the dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
• To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat. Add the walnuts and stir to combine. Taste and adjust for seasoning with salt and pepper.
• To serve, divide the salad among chilled serving plates. Garnish with microgreens. Serve immediately.
• Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish. Many sauces include it, like Sauce Béarnaise, served with steak, and Sauce Rémoulade, served with cold meats and seafood. When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.

GRILLED PORTERHOUSE STEAKS WITH MIXED GREEN SALAD

Steps:

• Purée anchovies with vinegar in a blender. With motor running, add oil in a slow stream and blend until emulsified. Transfer to a bowl. If dressing is too thick, whisk in water 1 teaspoon at a time to thin to desired consistency. Season with salt and pepper.
• Preheat oven to 450°F.
• Pat steaks dry and season generously with salt and pepper. Heat an oiled ridged grill pan over moderately high heat until hot but not smoking, then grill steaks, in batches if necessary, until well browned on both sides, about 14 minutes total.
• Transfer steaks to a shallow baking pan and roast in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 125°F, about 15 minutes. Transfer steaks to a cutting board, reserving meat juices in pan, and let stand 5 minutes.
• Toss greens, parsley, and olives with enough dressing to coat and season with salt and pepper. Cut steak across grain into thin slices. Drizzle with reserved pan juices or remaining vinaigrette and serve with salad.

GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE

Steps:

• Tarragon Vinaigrette:
• In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
• Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
• In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

MARINADE FOR STEAK (PORTERHOUSE, SIRLOIN OR ANY BEEF CUTS)

Steps:

• In a large shallow bowl combine the sugar, ginger, garlic, tarragon, soy sauce and vinegar, mix until sugar has dissolved.
• Add meat into the marinade mixture, mix.
• Cover with cling wrap and allow to marinate at least 30 minutes, turning once or twice.
• Place steak on BBQ or grill, cook then brushing with marinade, flip steak once, cook until done or according to your taste.
• Remove off heat and serve immediately with salad and potato dish.

GRILLED TUSCAN PORTERHOUSE WITH WHITE BEAN-GRILLED SHIITAKE MUSHROOM SALAD

Steps:

• Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling.
• Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium-rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices.
• Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
• Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste.
• Yield: 8 servings

GRILLED PORTERHOUSE WITH TARRAGON-TOMATO SALAD

Steps:

• Prepare barbecue (medium-high heat). Whisk olive oil, vinegar, and tarragon in small bowl to blend. Mix in tomatoes and shallot. Season salad to taste with coarse salt and pepper. Let stand 15 minutes.
• Sprinkle steak generously on both sides with coarse salt and pepper. Grill to desired doneness, about 6 minutes per side for medium-rare. Transfer to platter. Let stand 10 minutes.
• Spoon salad over steak and serve.