Porterhouse Steaks with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette
- SERVINGS: 4
FRA DIAVOLO BBQ SAUCE
- 3 tablespoons olive oil
- 1 Spanish onion, finely chopped
- 6 garlic cloves, finely chopped
- 1 tablespoon red pepper flakes
- 3 cups canned plum tomatoes, pureed
- 2 tablespoons tomato paste
- 1/2 cup dark brown sugar
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Salt and freshly ground pepper
CHERRY PEPPER-TOMATO RELISH
- 1/4 cup red wine vinegar
- 1 clove garlic, finely chopped
- Salt and freshly ground pepper
- 1/2 cup olive oil
- 1/2 pound cherry peppers, halved
- 4 plum tomatoes, cored and quartered
- 1/4 cup chopped flat leaf parsley
- 2 porterhouse steaks (about 1 pound each)
- Parsley leaves for garnish
- MAKE THE STEAKS Heat oil in a medium saucepan on side burners or grates of the grill. Add onion and garlic and cook until soft. Add red pepper flakes and cook for 1 minute. Add remaining BBQ sauce ingredients, season with salt and pepper and cook until sauce has thickened, 25 to 30 minutes.
- Whisk together vinegar, garlic, salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning.
- Season steaks on both sides with salt and pepper. Grill over high heat until golden brown, 4 to 5 minutes. Turn and continue grilling for 4 to 5 minutes for medium-rare meat; baste with the BBQ sauce during the last few minutes. Remove from the grill and brush with more of the BBQ sauce. Let steaks rest for 5 minutes, then slice 1/4 inch thick. Spoon the cherry pepper-tomato relish over the steak and garnish with parsley leaves.
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Harold Dieterle is a passionate fan of the TV series
Game of Thrones.
More than 700 all-star recipes for all occasions. Easy-to-use Wine and Beer Pairings and Best New Chef recipes.
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