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| Porterhouse Steak With Sauce Rouille |
Hits: 4 |
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| Date Added: |
November 20, 2008 |
| Calories: |
27 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Beef, Main Dish, Copy Cat / Restaurant |
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| Ingredients: |
1 porterhouse steak, 2" thk -
1 garlic clove
1 teaspoon anchovy paste
2 teaspoon olive oil
1/4 teaspoon freshly-ground black pepper
=== SAUCE ROUILLE ===
1 russet potato - (abt 5 oz)
1/2 cup chicken broth
1 small red bell pepper
3 garlic cloves
3 jarred hot cherry peppers
stems removed
1 jar pimiento pepper - (2 oz)
1/4 teaspoon chopped fresh thyme
1/4 teaspoon red wine vinegar
1 dash hot-pepper sauce
5 tablespoons olive oil - (about)
Salt
Freshly-ground black pepper
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals.
- In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil and pepper until smooth. Rub into both sides of the steak. Cover and let stand at room temperature for 1 hour.
- Meanwhile, make the sauce: In a saucepan over medium-low heat, combine the potato and chicken broth. Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes. Add the bell pepper and cook until heated through, about 3 minutes more. Drain, reserving the broth. You should have 2 to 3 tablespoons
- In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped. Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar and hot-pepper sauce. Process until smooth. With the motor running, slowly add the oil, 1 tablespoon at a time, and process until the mixture thickens. Transfer to a bowl and whisk in the reserved chicken broth. Season with salt and pepper. Cover and refrigerate until serving.
- Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.
- Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side. Using long-handled tongs to hold the meat, sear the edges. Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack), turning once, 16 to 20 minutes total for medium-rare, or until done to your liking. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.
- Cut the meat from the bone, then slice the meat across the grain and serve on a warmed platter. Pass the sauce at the table.
- This recipe yields 6 servings.
- Comments: The best steaks for grilling are cut from the tender short loin: porterhouse, T-bone, club, and shell or New York strip. Here, a classic porterhouse is paired with a red pepper sauce.
Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999) |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 27 |
Calories from Fat 57.1% |
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| Total Fat |
2g |
| Cholesterol |
0mg |
| Sodium |
64mg |
| Carbohydrate |
2g |
| Dietary Fiber |
trace |
| Protein |
1g |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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