Porterhouse Steak with Hoisin Barbecue Sauce and Rosemary and Garlic Fingerling Potatoes

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1 tablespoon peanut oil

1/2 medium red onion, finely diced

2 cloves garlic, minced

6 plum tomatoes, coarsely diced

1/4 cup ketchup

2 tablespoons Dijon mustard

2 tablespoons dark brown sugar

6 tablespoons hoisin sauce

2 tablespoons cider vinegar

2 tablespoons soy sauce

1 tablespoon honey

1 teaspoon cayenne

1 tablespoon ancho chile powder

1 teaspoon pasilla chile powder

1 tablespoon Worcestershire

2 (2 1/2 pound) porterhouse steaks

Salt and freshly ground pepper, to taste

Rosemary and Garlic Fingerling Potatoes:

1/2 pound red potatoes B size, blanched

1/2 pound Yukon gold B size, blanched

1/2 pound purple potatoes B size, blanched

1/2 cup olive oil

2 tablespoons minced garlic

Salt and pepper

4 sturdy rosemary branches

1/3 cup lemon juice

1 teaspoon honey