"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grilled porterhouse steak with heirloom tomato salad Recipe

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This recipe for Grilled porterhouse steak with heirloom tomato salad, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Polito
Added: Tuesday, August 25, 2009


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

Heirloom tomato salad
Whisk together vinegar and olive oil. Add tomatoes and basil. Toss gently to coat. Season with salt and pepper.

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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