Grilled Porterhouse Steaks with Mixed Green Salad

Name: Grilled Porterhouse Steaks with Mixed Green Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 flat anchovies, drained, or 1 tablespoon anchovy paste; 2 Tbsps balsamic vinegar; 118 milliliters fresh flat-leaf parsley leaves; 227 grams cups bite-size pieces mixed greens such as romaine, frisée, and red leaf; 6 Tbsps olive oil; 156 grams 1/2 cup Niçoise olives; 4 inches thick) porterhouse steaks (5 pounds total); 2 teaspoons water (optional)

This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains approximately 2g of protein, 18g of fat, and a total of 181 calories. It will be a hit at your The Fourth Of July event. If you have flat anchovies, bite-size pieces greens such as romaine, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Purée anchovies with vinegar in a blender. With motor running, add oil in a slow stream and blend until emulsified.

Ingredients you will need

Anchovies

Vinegar

Cooking Oil

Equipment you will use

Blender

Transfer to a bowl. If dressing is too thick, whisk in water 1 teaspoon at a time to thin to desired consistency. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Water

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Whisk

Bowl

Preheat oven to 450°F.

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Oven

Pat steaks dry and season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Steak

Heat an oiled ridged grill pan over moderately high heat until hot but not smoking, then grill steaks, in batches if necessary, until well browned on both sides, about 14 minutes total.

Ingredients you will need

Steak

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Grill Pan

Grill

Transfer steaks to a shallow baking pan and roast in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 125°F, about 15 minutes.

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Steak

Bone

Meat

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Kitchen Thermometer

Baking Pan

Oven

Transfer steaks to a cutting board, reserving meat juices in pan, and let stand 5 minutes.

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Steak

Meat

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Cutting Board

Frying Pan

Toss greens, parsley, and olives with enough dressing to coat and season with salt and pepper.

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Salt And Pepper

Parsley

Greens

Olives

Cut steak across grain into thin slices.

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Grains

Steak

Drizzle with reserved pan juices or remaining vinaigrette and serve with salad.

Ingredients you will need

Vinaigrette

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

flat anchovies, drained, or 1 tablespoon anchovy paste 2Tbsps

balsamic vinegar 118milliliters

fresh flat-leaf parsley leaves 227grams

cups bite-size pieces mixed greens such as romaine, frisée, and red leaf 6Tbsps

olive oil 156grams

1/2 cup Niçoise olives 4inches

thick) porterhouse steaks (5 pounds total)2teaspoons

water (optional)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.