Shelly's Recipe

PORTERHOUSE STEAK WITH HERBS AND TOMATOES

Category: Steaks - Beef

2 porterhouse steaks (about 1-1/2 lb each), cut 1-1/4 inches thick
1/3 cup plus 2 tbsp olive oil, preferably extra virgin
3 cups ripe tomatoes or 1 can (28 oz) plum tomatoes, peeled, drained, seeded, chopped
1 large clove garlic, minced
Pinch of crushed red pepper flakes
1 tbsp chopped fresh oregano
1 tsp chopped fresh flat-leaf parsley
6 to 8 basil leaves
Salt and freshly ground black pepper, to taste

Preheat the broiler or prepare coals for grilling. Allow the steaks to come to room temperature, pat dry, and coat both sides lightly with 2 tbsp olive oil. Set aside. Combine the tomatoes, garlic, pepper flakes, oregano, parsley, basil, and salt and pepper in a medium-size bowl and stir well to blend. Stirring slowly, blend in the remaining 1/3 cup olive oil. Set aside for at least 30 minutes, stirring occasionally.

Broil or grill the steaks until seared and well-crusted on one side, about 4 minutes. Turn and cook 2 minutes more (medium-rare) or 3 minutes more (medium). Transfer the steak to a carving board and let rest for 5 minutes. Cut away the bone and carve the steaks into 1 to 2-inch-thick slices. Divide slices among 4 warm serving plates. Spoon the sauce over the steak and serve at once. Serve with a hearty but refined Italian red such as a Barbera, or a robust Cabernet, or a substantial red Zinfandel. Serves 4