SLATE-GRILLED PORTERHOUSE, SUMMER VEGETABLES, AND SOURDOUGH BREAD RECIPE

Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread Recipe image

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

Provided by Eric Ripert

Yield Makes 8 servings

Number Of Ingredients 18

Ingredients

4 tablespoons olive oil plus more for slate
2 2-2 1/2"-thick porterhouse steaks (about 4 pounds total), room temperature
1/4 cup herbes de Provence
Kosher salt, freshly ground pepper
3 small Italian eggplants (about 1 1/2 pounds), halved lengthwise
6 small beefsteak tomatoes (about 2 pounds), halved crosswise
3 small zucchini (about 1 pound), halved lengthwise
3 portobello mushrooms (about 1 pound), stems removed
2 large red bell peppers (about 1 pound), cut lengthwise into 1 1/2" strips
6 garlic cloves, thinly sliced
1/3 cup fresh rosemary leaves
1/2 cup olive oil
Kosher salt, freshly ground pepper
1 medium round loaf sourdough bread (about 1 1/2 pounds), cut into 1" wedges
1/4 cup olive oil
1 garlic clove, halved
Kosher salt
Special equipment: A few 16x16" untreated natural slate floor tiles 1/4-1/3" thick (in case one breaks)

Steps:

If using a charcoal grill, prepare for high heat. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.
Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 115°F for medium-rare (the temperature will continue to rise as steaks rest), 10-15 minutes per side.
Transfer to a cutting board or platter and let rest 20 minutes before slicing.
If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium high.
Cut a small strip from rounded side of eggplant halves so they will lie flat. Combine eggplants, tomatoes, zucchini, mushrooms, bell peppers, garlic, and rosemary on a rimmed baking sheet; drizzle with oil, season with salt and black pepper, and toss to coat. Place vegetables on slate and grill until browned and tender, 5-8 minutes per side. (Some vegetables may cook faster than others.) Transfer to a platter.
If using a charcoal grill, coals should still be around medium heat. If using a gas grill, keep heat at medium-high.
Drizzle both sides of each slice of bread with oil. Place bread on slate and grill until golden brown, about 2 minutes per side. Transfer to a serving board or plate, rub both sides of bread with garlic, and season with salt.
Serve steaks with grilled vegetables and bread alongside.