In my opinion, the difference between a regular steak on the grill and a "steakhouse" steak is a nice thick cut and a charred crust. Throw on a flavorful sauce and it's carnivore heaven! This recipe for Porterhouse Steak with Black Olive Vinaigrette is adapted from Giada De Laurentiis' Giada's Kitchen. The steaks are liberally coated with olive oil, salt, pepper, and herbes de Provence. It makes a nice crusty steak with a delicate floral note. The black olive vinaigrette is delicious but not very pretty. So serve it on the side, or if spooned over the sliced steak, garnish with chopped flat-leaf parsley to help it visually. Serve this amazing steak with Boursin Creamed Spinach, boiled baby potatoes, and a crusty baguette. A nice glass of red wine would really take this meal over the top! It's really good!
For the vinaigrette:
1/2 cup black olives, pitted
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 large garlic clove
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
6 tablespoons canola oil
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Directions:
For the vinaigrette:
Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher or measuring cup with a pour spout, add the olive oil and canola oil. With the machine running, drizzle the oil into the blender through the small hole on the lid. Transfer to a serving dish, stir in the parsley. This can be made ahead and refrigerated. If so, put it in a canning jar so you can shake it up before placing in a serving dish. Bring to room temperature before serving.
For the steaks:
Preheat an outdoor grill or grill pan over medium-high heat. Coat the beef with the olive oil. Sprinkle liberally with the salt, pepper, and herbes de Provence. Grill for 5-6 minutes per side, or until the meat is cooked to your preference. A good piece like this should be pink inside! Transfer to a cutting board, place a piece of foil over the top, and let rest for at least 5 minutes.
To serve:
Cut the steaks into thick slices and serve with the vinaigrette and garnish with chopped flat-leaf parsley.
Porterhouse Steak with Black Olive Vinaigrette
Serves 4, make sure everyone gets some of the fillet side of these great steaks.
Ingredients:
For the steaks:
2 (1 1/2-inch thick) Porterhouse Steaks
1-2 tablespoons olive oil
1-2 tablespoons herbes de Provence
1-2 teaspoons Kosher salt
1-2 teaspoons freshly ground black pepper
1/2 cup black olives, pitted
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 large garlic clove
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
6 tablespoons canola oil
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Directions:
For the vinaigrette:
Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher or measuring cup with a pour spout, add the olive oil and canola oil. With the machine running, drizzle the oil into the blender through the small hole on the lid. Transfer to a serving dish, stir in the parsley. This can be made ahead and refrigerated. If so, put it in a canning jar so you can shake it up before placing in a serving dish. Bring to room temperature before serving.
For the steaks:
Preheat an outdoor grill or grill pan over medium-high heat. Coat the beef with the olive oil. Sprinkle liberally with the salt, pepper, and herbes de Provence. Grill for 5-6 minutes per side, or until the meat is cooked to your preference. A good piece like this should be pink inside! Transfer to a cutting board, place a piece of foil over the top, and let rest for at least 5 minutes.
To serve:
Cut the steaks into thick slices and serve with the vinaigrette and garnish with chopped flat-leaf parsley.
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