Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

Name: Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams cherry peppers; 59 milliliters dark brown sugar; 59 milliliters chopped flat-leaf parsley; 118 milliliters fresh basil leaves; 4 cloves garlic, finely chopped; 1 Tbsp honey; 1 teaspoon honey; 118 milliliters olive oil; 2 Tbsps olive oil, plus 2 tablespoons; 3 Tbsps olive oil; 1 onion, finely chopped; 710 milliliters canned plum tomatoes, pureed; 2 porterhouse steaks, about 16 ounces each; 1 red pepper, cored and cut into quarters; 1 Tbsp red pepper flakes; 4 servings Salt and freshly ground pepper; 59 milliliters white wine vinegar; 2 Tbsps white wine vinegar; 1 yellow pepper, cored and cut into quarters

Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette is a gluten free and dairy free main course. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 933 calories, 38g of protein, and 70g of fat. It is an expensive recipe for fans of American food. It will be a hit at your valentin day event. 1 person found this recipe to be delicious and satisfying. If you have cherry peppers, olive oil, olive oil, and a few other ingredients on hand, you can make it. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert.

Instructions

Heat oil in a medium saucepan on side burners or grates of the grill.

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Cooking Oil

Equipment you will use

Sauce Pan

Grill

Add onion and garlic and cook until soft.

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Garlic

Onion

Add red pepper flakes and cook for 1 minute.

Ingredients you will need

Red Pepper Flakes

Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25 to 30 minutes.

Ingredients you will need

Salt And Pepper

Sauce

Season steaks on both sides with salt and pepper. Grill until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Baste with the sauce during the last few minutes.

Ingredients you will need

Salt And Pepper

Steak

Sauce

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Grill

Remove from the grill and brush with more of the sauce.

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Sauce

Equipment you will use

Grill

Let meat rest for 5 minutes then slice into 1/4-inch thick slices.

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Meat

Preheat a grill. Preheat the oven to 400 degrees F. Toss the cherry peppers with 2 tablespoons of the olive oil in a bowl. Season with salt and pepper.

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Salt And Pepper

Olive Oil

Peppers

Cherries

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Grill

Bowl

Oven

Spread the peppers on a sheet pan and roast for 15 to 20 minutes, or until the skin is blistered. Set aside to cool slightly.

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Peppers

Spread

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Frying Pan

Remove the stems and seeds from the cherry peppers and roughly chop.

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Peppers

Cherries

Seeds

Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Yellow Pepper

Olive Oil

Place on the grill and cook until the skin is starting to blacken and blister.

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Grill

Remove from the grill and set aside to cool for 15 minutes. Roughly chop the peppers.

Ingredients you will need

Peppers

Equipment you will use

Grill

In a bowl, combine the cherry peppers, red and yellow tomatoes, parsley, and Basil Vinaigrette. Season, to taste, with salt and pepper.

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Salt And Pepper

Yellow Tomato

Vinaigrette

Parsley

Peppers

Cherries

Basil

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Bowl

Serve.

Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

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Salt And Pepper

Seasoning

Equipment

Ingredients

Servings:

227grams

cherry peppers 59milliliters

dark brown sugar 59milliliters

chopped flat-leaf parsley 118milliliters

fresh basil leaves 4cloves

garlic, finely chopped 1Tbsp

honey 1teaspoon

honey 118milliliters

olive oil 2Tbsps

olive oil, plus 2 tablespoons 3Tbsps

olive oil 1

onion, finely chopped 710milliliters

canned plum tomatoes, pureed 2

porterhouse steaks, about 16 ounces each 1

red pepper, cored and cut into quarters 1Tbsp

red pepper flakes 4servings

Salt and freshly ground pepper 59milliliters

white wine vinegar 2Tbsps

white wine vinegar 1

yellow pepper, cored and cut into quarters

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. 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. You could try Miranda Lambert County Road Merlot Wine. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.