Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

Name: Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 3 tablespoons olive oil; 1 Spanish onion, finely chopped; 4 cloves garlic, finely chopped; 1 tablespoon red pepper flakes; 3 cups canned plum tomatoes, pureed; 2 tablespoons tomato paste; 1 cup dark brown sugar; 2 tablespoons honey; 1 tablespoon chopped fresh oregano leaves; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh basil leaves; Salt and freshly ground black pepper; 2 porterhouse steaks, about 1 1/2-inches thick; Cherry Pepper-Tomato in Vinaigrette, recipe follows; 1/4 cup red wine vinegar; 1 clove garlic, finely chopped; Salt and freshly ground pepper; 1/2 cup olive oil; 1/2 pound cherry peppers, stemmed, seeded and roasted or prepared (in jar), sliced; 2 piquillo peppers, sliced; 1/2 pound cherry tomatoes, sliced in 1/2; 1/4 cup chopped flat-leaf parsley

Getting reviews...

Level: Easy
Total: 2 hr

Prep: 25 min
Inactive: 35 min
Cook: 1 hr

Yield: 4 servings

Level: Easy
Total: 2 hr

Prep: 25 min
Inactive: 35 min
Cook: 1 hr

Yield: 4 servings

Ingredients

Fra Diavolo BBQ Sauce:

3 tablespoons olive oil

1 Spanish onion, finely chopped

4 cloves garlic, finely chopped

1 tablespoon red pepper flakes

3 cups canned plum tomatoes, pureed

2 tablespoons tomato paste

1 cup dark brown sugar

2 tablespoons honey

1 tablespoon chopped fresh oregano leaves

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh basil leaves

Salt and freshly ground black pepper

2 porterhouse steaks, about 1 1/2-inches thick

Cherry Pepper-Tomato in Vinaigrette, recipe follows

Cherry Pepper-Tomato in Vinaigrette:

1/4 cup red wine vinegar

1 clove garlic, finely chopped

Salt and freshly ground pepper

1/2 cup olive oil

1/2 pound cherry peppers, stemmed, seeded and roasted or prepared (in jar), sliced

2 piquillo peppers, sliced

1/2 pound cherry tomatoes, sliced in 1/2

1/4 cup chopped flat-leaf parsley

Directions

Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.
Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4 inch thick slices and top with the Cherry Pepper-Tomato salad.

Cherry Pepper-Tomato in Vinaigrette:

Whisk together vinegar, garlic and salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving.