Grilled Porterhouse with Shallots and Potatoes


  • 2 ¼ pounds bone-in porterhouse or sirloin steak
  • Vegetable oil, for grill
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 ¼ pounds russet potatoes (about 3 medium), cut into 1 ½-inch pieces
  • 1 pound shallots (about 12), unpeeled

1. Heat a grill to medium-high. Place shallots and potatoes separately on two large double layers of foil lined with parchment paper; drizzle with olive oil and season with salt and pepper. Fold parchment and foil around vegetables and crimp edges to form two packets. 2. Clean and lightly oil ho...

View full recipe at SpringPad


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