Grilled Tuscan Porterhouse With White Bean Grilled Shiitake Mushroom Salad Recipes

TUSCAN MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
• On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.
• Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

GRILLED TUSCAN-STYLE PORTERHOUSE STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
• While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds.
• Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

GRILLED SHIITAKE MUSHROOM SALAD ON MIZUNA WITH PONZU STYLE DRESSING

Steps:

• Dressing:
• Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes.
• Salad:
• Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces.
• Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing.