Grilled Porterhouse Steaks with Mixed Green Salad

Ingredients

  • Accompaniment:Pommes Paillasson
  • ½ cup Niçoise olives (5 ½ ounces)
  • ½ cup fresh flat-leaf parsley leaves
  • 8 cups bite-size pieces mixed greens such as romaine, frisée, and red leaf (8 oz)
  • 2 (1 ¾-inch-thick) porterhouse steaks (5 pounds total)
  • 2 to 3 teaspoons water (optional)
  • 6 tablespoons olive oil
  • + 2 more ingredients
    • 2 tablespoons balsamic vinegar
    • 4 flat anchovies, drained, or 1 tablespoon anchovy paste

1. Purée anchovies with vinegar in a blender. With motor running, add oil in a slow stream and blend until emulsified. Transfer to a bowl. If dressing is too thick, whisk in water 1 teaspoon at a time to thin to desired consistency. Season with salt and pepper. 2. Preheat oven to 450°F. 3. Pat ...

View full recipe at SpringPad

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