|
|
|
MailTribune.com
  • Santa Fe Porterhouse

    ready in: 20 minutes
    • email print
      Comment
  • 2 porterhouse steaks or other favorite cut
    Salt and pepper, to taste
    1/2 cup favorite steak sauce
    2 garlic cloves, peeled and minced
    1 1/2 teaspoons favorite chili powder
    1/2 teaspoon ground cumin
    3 tablespoons unsalted butter, melted
    Olive oil, for grilling
    2 zucchini, washed and cut diagonally into 1/4-inch-thick pieces
    1 large red onion, peeled and sliced 1/4 inch thick
    Preheat grill to medium-high. Season both sides of the steaks with the salt and pepper. In a small bowl, mix the steak sauce, garlic, chili powder and cumin. Brush half of sauce onto steaks. Mix the butter with remaining sauce.
    When grill is hot, oil grates. Put steaks on it and grill for 5 minutes (after 2 minutes, turn 45 degrees to get crosshatch marks) on first side. Brush the zucchini and onion with a little of the olive oil and season with salt and pepper; put them on grill with steaks. Turn steaks over and move to a cooler part of grill away from heat to finish cooking about 5 minutes on second sides for medium-rare.
    Turn vegetables and grill on second sides until just a bit firm, but tender enough to cut with a fork. Let steaks rest before slicing and serving with sauce and grilled vegetables on the side.
    Makes 4 servings.
Reader Reaction

      calendar