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: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 3 tablespoons olive oil; 1 Spanish onion, finely chopped; 4 cloves garlic, finely chopped; 1 tablespoon red pepper flakes; 3 cups canned plum tomatoes, pureed; 2 tablespoons tomato paste; 1 cup dark brown sugar; 2 tablespoons honey; 1 tablespoon chopped fresh oregano leaves; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh basil leaves; Salt and freshly ground black pepper; 2 porterhouse steaks, about 1 1/2-inches thick; Cherry Pepper-Tomato in Vinaigrette, recipe follows; 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, stemmed, seeded and roasted or prepared (in jar), sliced; 2 piquillo peppers, sliced; 1/2 pound cherry tomatoes, sliced in 1/2; 1/4 cup chopped flat-leaf parsley

Recipe courtesy of Bobby Flay

Show: Throwdown with Bobby Flay

Episode: Steak

Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1185

Total Fat

77

Saturated Fat

22

Carbohydrates

66

Dietary Fiber

7

Sugar

54

Protein

59

Cholesterol

164

Sodium

1644

Total: 2 hr
Prep: 25 min
Inactive: 35 min
Cook: 1 hr

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1185

Total Fat

77

Saturated Fat

22

Carbohydrates

66

Dietary Fiber

7

Sugar

54

Protein

59

Cholesterol

164

Sodium

1644

Total: 2 hr
Prep: 25 min
Inactive: 35 min
Cook: 1 hr

Ingredients

Fra Diavolo BBQ Sauce:

3 tablespoons olive oil

1 Spanish onion, finely chopped

4 cloves garlic, finely chopped

1 tablespoon red pepper flakes

3 cups canned plum tomatoes, pureed

2 tablespoons tomato paste

1 cup dark brown sugar

2 tablespoons honey

1 tablespoon chopped fresh oregano leaves

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh basil leaves

Salt and freshly ground black pepper

2 porterhouse steaks, about 1 1/2-inches thick

Cherry Pepper-Tomato in Vinaigrette, recipe follows

Cherry Pepper-Tomato in Vinaigrette:

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, stemmed, seeded and roasted or prepared (in jar), sliced

2 piquillo peppers, sliced

1/2 pound cherry tomatoes, sliced in 1/2

1/4 cup chopped flat-leaf parsley

Directions

Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.
Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 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 and top with the Cherry Pepper-Tomato salad.

Cherry Pepper-Tomato in Vinaigrette:

Whisk together vinegar, garlic and 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 and let sit 30 minutes at room temperature before serving.

Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

Fra Diavolo BBQ Sauce:

Cherry Pepper-Tomato in Vinaigrette:

Cherry Pepper-Tomato in Vinaigrette:

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