Grilled Porterhouse Steaks with Mixed Green Salad

Grilled Porterhouse Steaks with Mixed Green Salad
Photo by James Merrell


  • ½ cup fresh flat-leaf parsley leaves
  • 3 teaspoons water
  • 4 flat anchovies, or 1 tablespoon anchovy paste
  • 2 1 3/4-inch-thick porterhouse steaks (5 lb total)
  • ½ cup Niçoise olives (5 1/2 oz)
  • 2 tablespoons balsamic vinegar
  • 8 cups mixed greens such as romaine, frisée, and red leaf
  • + 1 more ingredients
    • 6 tablespoons olive oil

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. Preheat oven to 450°F. Pat steaks dry ...

View full recipe at Epicurious


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