Grilled Tuscan Porterhouse with White Bean-Grilled Shiitake Mushroom Salad

Yield:
8 servings
Level:
Easy
Ingredients
  • 1/4 cup extra virgin olive
  • 1 teaspoon coarsely cracked black pepper
  • 1 tablespoon chopped rosemary
  • 1 tablespoon finely chopped garlic
  • 1 (3 pound) porterhouse steak
  • Kosher salt
  • WHITE BEAN SALAD WITH SHIITAKE MUSHROOMS
  • 4 shiitake mushroom caps
  • Olive oil
  • Salt and freshly ground pepper
  • 2 cups warm white beans, cooked or canned rinsed and drained and heated
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons chopped chives
  • 3 plum tomatoes, finely diced
  • 4 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon finely chopped garlic
  • 1/4 cup grated Parmesan cheese
Directions
  • 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


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