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Grilled porterhouse steak with heirloom tomato salad

SERVINGS
Makes 4 servings
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SERVINGS
Makes 4 servings
RATE THIS RECIPE
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Ingredients

For the steaks
  • 1 large red onion, sliced
  • 2 tablespoon finely minced garlic
  • 1/4 cup parsley, roughly chopped
  • 1 tablespoon fresh rosemary, picked from stem and roughly chopped
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil blend
  • 4 cup porterhouse steaks (about 1 1/2 inches thick)
  • For the heirloom tomato salad
  • 1 large red onion, sliced
  • 2 tablespoon finely minced garlic
  • 1/4 cup parsley, roughly chopped
  • 1 tablespoon fresh rosemary, picked from stem and roughly chopped
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil blend
  • 4 cup porterhouse steaks (about 1 1/2 inches thick)
  • 2 tablespoon balsamic vinegar
  • 3 tablespoon extra virgin olive oil
  • 2 cup heirloom cherry tomatoes
  • 1 bunch fresh basil, thinly sliced
  • Preparation

    Baking Directions:

    Heirloom tomato saladWhisk together vinegar and olive oil. Add tomatoes and basil. Toss gently to coat. Season with salt and pepper. Steak1. 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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