Grilled Porterhouse with Tarragon-Tomato Salad


  • 3 tablespoons extra-virgin olive oil
  • 1 cup beefsteak tomatoes
  • 1 tablespoon fresh tarragon
  • 1 shallot
  • Coarse kosher salt
  • 1 1 1/2-inch-thick porterhouse steak (about 1 1/2 pounds)
  • 1 tablespoon balsamic vinegar

Prepare barbecue (medium-high heat). Whisk olive oil, vinegar, and tarragon in small bowl to blend. Mix in tomatoes and shallot. Season salad to taste with coarse salt and pepper. Let stand 15 minutes. Sprinkle steak generously on both sides with coarse salt and pepper. Grill to desired doneness,...

View full recipe at Epicurious


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