Porterhouse Steak With Fra Diavolo Bbq Sauce And Cherry Peppers In Vinaigrette Recipes

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PERFECT PORTERHOUSE STEAK



Perfect Porterhouse Steak image

Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.

Provided by chefpaularwine

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 45m

Yield 2

Number Of Ingredients 4

20 ounces porterhouse steak
1 teaspoon olive oil
1 tablespoon meat tenderizer
1 teaspoon steak seasoning

Steps:

  • Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  • Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg

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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