Porterhouse Steak With Fra Diavolo Bbq Sauce And Cherry Pepper Salad Recipes

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PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPERS IN VINAIGRETTE



Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 22

3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon red pepper flakes
3 cups canned plum tomatoes, pureed
2 tablespoons tomato paste
1 cup dark brown sugar
2 tablespoons honey
1 tablespoon chopped fresh oregano leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 porterhouse steaks, about 1 1/2-inches thick
Cherry Pepper-Tomato in Vinaigrette, recipe follows
1/4 cup red wine vinegar
1 clove garlic, finely chopped
Salt and freshly ground pepper
1/2 cup olive oil
1/2 pound cherry peppers, stemmed, seeded and roasted or prepared (in jar), sliced
2 piquillo peppers, sliced
1/2 pound cherry tomatoes, sliced in 1/2
1/4 cup chopped flat-leaf parsley

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.
  • Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4 inch thick slices and top with the Cherry Pepper-Tomato salad.
  • Whisk together vinegar, garlic and salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving.

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