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August 8, 2011
Porterhouse Steaks Verde
Beef Grilled & Broiled
Prep time:
10 minutesCooking time:
20 minutes“There is a considerable price variance in different grades of olive oil. Those oils that are labeled lite or extra-lite cost up to 50 percent less than the extra- virgin olive oil.”
Ingredients
Serves 4
- 4 porterhouse steaks, (1 1/2 inches thick, about 1 pound each)
- 2 teaspoons salt
- 2 teaspoons crushed black peppercorns
- 2 large red onions, sliced
- 1/2 cup red wine or beef broth
- 3 tablespoons butter, cut into pieces
- SAUCE:
- 1/3 cup olive oil
- 1/2 cup chopped fresh parsley
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
Directions
1
Preheat broiler. Sprinkle steaks with salt and pepper. Layer onion slices in a broiler pan. Pour wine over onions; top with butter.
2
Place steaks over onions. Broil steaks 5 minutes per side for rare, 8 minutes per side for medium. Remove steaks from pan. Place on a serving platter; cover.
3
Stir onions. Broil until wine is almost evaporated and onions are tender. Remove pan from oven.
4
Meanwhile, for sauce, whisk oil, parsley, garlic, pepper flakes and salt in a small bowl. Serve steaks on a layer of onions. Top with sauce.
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Cookin' xpress!
Cookin' xpress!
Leftover pork can make a quick, well-rounded lunch. Cut pork into bite-size chunks and heat with your favorite canned vegetable soup.
Great Pairings
Potato Gratin Deluxe
You can avoid the expense and extra calories of the cream by substituting half-and-half or a mixture of half milk and half heavy cream. The potatoes will still be a rich and satisfying side dish.
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