Wednesday, March 16, 2016
Porterhouse steak with grilled vegetables
Sometimes nothing will do but a big juicy steak. Yes, most of you know by now that I mostly seek vegetarian dishes, and Stelios and I are happy to have meatless Mondays, Tuesday, Wednesdays...you get the picture!
That was the case a couple of days ago when I came home from the store with a huge porterhouse steak. The porterhouse is the steak with a T-bone in the middle and on one side has the filet and the other side the New York Strip steak. It's essentially a T-bone and I read somewhere that it's called the King of T-Bones! And, boy, is it!
Meat and potatoes is great but, meat, potatoes and grilled vegetables is even better!
So it was, that we grilled that baby to a perfect medium rare. But before we did that I cut up some red peppers, sprinkled salt and pepper and slathered them in olive oil and put those on the grill first. I like them to get nice and charred so they are sweet and smoky.
Then I quartered some roasting potatoes and put them on wooden skewers. I salted and peppered them as well and I doused them with olive oil. Those went on the grill next. Be careful with the olive oil because if it's dripping too much you might get a grill fire.
Finally, I salt and peppered asparagus and rolled them in olive oil and put them on the grill.
We removed the vegetables to a platter and then we were ready for the steak to go on the grill. I believe that if you have a really good piece of meat you should never add anything to it except a little bit of sea salt and some freshly ground pepper.
That night, Stelios and I feasted on this simple, yet delicious dinner. We added a glass of red wine and a side salad.