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

You can never have too many American recipes, so give Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette a try. This main course has 933 calories, 38g of protein, and 70g of fat per serving. This recipe serves 4. If you have honey, bell pepper, wine vinegar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

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. 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.

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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

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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.

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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. 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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Grill

Bowl

Serve.

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 my top picks 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. The Goldschmidt Vineyard Alexander Valley Chelsea Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.