Grilled porterhouse steak with heirloom tomato salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the steaks
• 1 large red onion, sliced
• 2 tablespoons finely minced garlic
• 1/4 cup of parsley, roughly chopped
• 1 tablespoon of fresh rosemary, picked from stem and roughly chopped
• 1/4 cup of balsamic vinegar
• 1/3 cup of olive oil blend
• kosher salt
• freshly ground black pepper
• 4 porterhouse steaks (about 1 1/2 inches thick)
For the heirloom tomato salad
• 2 tablespoons of balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 2 cups of heirloom cherry tomatoes
• 1 bunch of fresh basil, thinly sliced
• fresh ground black pepper
• kosher salt
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Directions: |
Directions:Heirloom tomato salad
Whisk together vinegar and olive oil. Add tomatoes and basil. Toss gently to coat. Season with salt and pepper.
Steak
1. Thoroughly mix onions, garlic, herbs, balsamic vinegar and olive oil in a bowl with a whisk. Add salt and pepper to taste.
2. Place steaks in bowl with marinade, shake to coat the steaks, and tightly cover the bowl with plastic wrap. Refrigerate for 4 to 6 hours.
3. Remove steak from refrigerator and drain off excess oil. Allow steaks to stand at room temperature for about 30 minutes. Season with salt and pepper. Place the steaks directly over medium heat and cook to the desired doneness.
4. Remove steaks from grill and place on a platter. Top with heirloom tomato salad. |
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