Grilled Porterhouse Steaks with Mixed Green Salad

Ingredients

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

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 ...

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