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

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Fra Diavolo BBQ Sauce:

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

Cherry Pepper-Tomato in Vinaigrette:

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