Porterhouse steak with peppers and onions
From CARMINE'S Chef Terry Natas
½ cup olive oil
6 gloves garlic, peeled and left whole
2 large Spanish onions, peeled and cut into 6 wedges each
2 red bell peppers, seeded, cored, and cut into 6 equal pieces
2 green bell peppers, seeded, cored, and cut into 6 equal pieces
Salt and freshly ground black pepper
8 basil leaves, sliced
1 tablespoon chopped fresh flat-leaf parsley
36 to 38 ounce porterhouse steak
2 teaspoons garlic powder
2 Tablesppon of dry oregano
2 tablespoons finely chopped garlic
1/8 teaspoon dried oregano
1. In a large sauté pan, heat ¼ cup of olive oil over medium heat. When the oil is hot, add the garlic cloves and cook them for 3 to 4 minutes or until they are browned. Using a slotted spoon, remove the garlic and set it aside on paper towel to drain.
2. Add the onions and peppers. Season them to the taste with salt and pepper. Sauté them, stirring occasionally, for 4 to 5 minutes or until they start to brown. Return the garlic to the pan and add the basil and parsley. Reduce the heat to medium and cook mixture, stirring occasionally, for about 15 minutes or until the peppers have softened and both the peppers and the onions are caramelized.
3. Prepare a charcoal or gas grill so that the coals or heating elements are medium hot; first, lightly spray the grilling rack with vegetable oil spray to prevent sticking. Or preheat the broiler.
4. Meanwhile, generously season both sides of the steak with garlic powder, salt and pepper, and 2 Tablespoon of dry oregano leaves, rubbing the seasonings into the meat.
5. Preheat the oven to 500 degrees Fahrenheit. Unless you are using the broiler in the oven. In that case, the oven will not be hot enough from the broiler.
6. Grill the steak for about 10 to 12 minutes for a medium to medium rare doneness.. Turn it and grill it for about 10 minutes longer for medium-rare. Remove and let rest for 10 minutes
7. In a small bowl, whisk together the remaining ¼ cup of olive oil, the chopped garlic and 1/8 tsp dry oregano leaves. Season it to the taste with salt and pepper.
8. Using the bone in the porterhouse as a guide, slice the fillet and the sirloin steak from the bone. Slice the fillet into 5 to 6 slices and the sirloin steak into 12 to 15 pieces slices.
9. Lay the porterhouse bone in the center of a large platter for presentation. Add the sliced steak. Pour the oil and garlic mixture over the meat. Spread the onions and peppers over the meat and serve.