Grilled Tuscan Porterhouse with White Bean-Grilled Shiitake Mushroom Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 573
- Total Fat
- 30
- Saturated Fat
- 10
- Carbohydrates
- 35
- Dietary Fiber
- 9
- Sugar
- 2
- Protein
- 41
- Cholesterol
- 83
- Sodium
- 673
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