Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1185
- Total Fat
- 77
- Saturated Fat
- 22
- Carbohydrates
- 66
- Dietary Fiber
- 7
- Sugar
- 54
- Protein
- 59
- Cholesterol
- 164
- Sodium
- 1644
- Total: 2 hr
- Prep: 25 min
- Inactive: 35 min
- Cook: 1 hr
Ingredients
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
Directions
- 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.
Cherry Pepper-Tomato in Vinaigrette:
- 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.