Grilled Porterhouse Steak with Ancho Chile Harissa

Grilled Porterhouse Steak with Ancho Chile Harissa
Photo by Steve Hunter and Sarah Jay

Ingredients

  • 2 shallots, sliced (about ½ cup)
  • 1 Tbs. freshly ground black pepper
  • 1 Tbs. coarse salt
  • 1 Tbs. olive oil
  • 1 tsp. balsamic vinegar
  • 1 tsp. soy sauce
  • Ancho Chile Harissa (optional)
  • + 2 more ingredients
    • 1 sprig rosemary, leaves stripped from stem
    • 1 porterhouse steak, about 32 oz. (2 inches thick)

In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture. Set aside and prepare the grill. When the fire is medium hot (you'll be able to hold your hand just above the grate for 2 seconds), scrape off the shallots and rosemary and drain any l...

View full recipe at Fine Cooking

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