Recipe courtesy of Bobby Flay
Episode: Steak
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Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette
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
Level:
Easy

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

Fra Diavolo BBQ Sauce:

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.

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