Grilled Porterhouse Steak with Ancho Chile Harissa

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


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

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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