Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 onion , finely chopped

  3. 4 cloves garlic, finely chopped

  4. 1 tablespoon red pepper flakes

  5. 3 cups canned plum tomatoes, pureed

  6. 1/4 cup dark brown sugar

  7. 2 tablespoons white wine vinegar

  8. 1 teaspoon honey Salt and freshly ground pepper

  9. 2 porterhouse steaks, about 16 ounces each 1/2 pound cherry peppers

  10. 2 tablespoons olive oil, plus

  11. 2 tablespoons Salt and freshly ground pepper

  12. 1 red pepper, cored and cut into quarters

  13. 1 yellow pepper, cored and cut into quarters

  14. 1/4 cup chopped flat-leaf parsley

  15. 1/4 cup Basil Vinaigrette, recipe follows

  16. 1/2 cup fresh basil leaves

  17. 1/4 cup white wine vinegar

  18. 1 tablespoon honey Salt and freshly ground pepper

  19. 1/2 cup olive oil

Instructions Jump to Ingredients ↑

  1. 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 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. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4-inch thick slices. 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. 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. Remove the stems and seeds from the cherry peppers and roughly chop. Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper. Place on the grill and cook until the skin is starting to blacken and blister. 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. Serve. Yield: 4 servings Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.


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