PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPER SALAD

PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPER SALAD image

Categories Beef

Yield 4 servings

Number Of Ingredients 27

Sauce:
3 Tbsp olive oil
1 onion, finely diced
4 cloves garlic, minced
1 Tbsp red pepper flakes
1/2 tsp cayenne pepper
2 Tbsp chile powder (preferably a mix)
3 cups canned plum tomatoes, pureed
1 cup dark brown sugar
3 Tbsp soy sauce
2 Tbsp chopped fresh flat-leaf parsley
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
salt & pepper
Salad:
1 large clove garlic, minced
1/3 cup cherry peppers from a jar, stemmed, seeded and cut in quarters
1 red bell pepper, roasted, peeled and chopped
1 cup cherry tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley
1/4 cup olive oil
1 Tbsp red wine vinegar
salt & pepper
Steak:
2 bone-in porterhouse steaks, about 2 lb)
course salt
freshly ground pepper

Steps:

Make the sauce first. Heat the oil in a saucepan over medium-high heat, and add the onions. Saute until soft but do not brown, about 6 minutes. Add the garlic, red pepper flakes, cayenne and chile powder, and cook an additional minute until fragrant. Add the remaining ingredients and stir well. Simmer until darkened and thick, about 45 minutes. For the salad, simply mix all ingredients together, and set aside at room temperature. Sprinkle the steaks with course salt, and let sit for at least 15 minutes. Heat the grill on high heat. Season the steak with pepper, then place on the grill and cook for 3-4 minutes until lightly charred. Turn the steaks over and brush tops with sauce, lower heat to medium and cook an addition 3 minutes. Brush and turn the steaks for another total 4 minutes or until steaks are cooked to desired doneness. Allow steaks to rest for 5 minutes, lightly tented with foil. (Grill veggies in the meantime if using.) Cut the steak off the bone, and slice thinly. Place on plates, top with pepper tomato salad, and serve remaining sauce on the side.