Grilled Tuscan Porterhouse with White Bean-Grilled

Name: Grilled Tuscan Porterhouse with White Bean-Grilled Shiitake Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive; 1 teaspoon coarsely cracked black pepper; 1 tablespoon chopped rosemary; 1 tablespoon finely chopped garlic; 1 (3 pound) porterhouse steak; Kosher salt; 4 shiitake mushroom caps; Olive oil; Salt and freshly ground pepper; 2 cups warm white beans, cooked or canned rinsed and drained and heated; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh thyme; 3 tablespoons chopped chives; 3 plum tomatoes, finely diced; 4 tablespoons lemon juice; 3 tablespoons olive oil; 1 teaspoon finely chopped garlic; 1/4 cup grated Parmesan cheese

Servings: persons

1/4 cup extra virgin olive
1 teaspoon coarsely cracked black pepper
1 tablespoon chopped rosemary
1 tablespoon finely chopped garlic
1 (3 pound) porterhouse steak
Kosher salt
4 shiitake mushroom caps
Olive oil
Salt and freshly ground pepper
2 cups warm white beans, cooked or canned rinsed and drained and heated
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
3 tablespoons chopped chives
3 plum tomatoes, finely diced
4 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon finely chopped garlic
1/4 cup grated Parmesan cheese

1
Combine all the ingredients in a medium baking dish.
2
Add the steak and toss to coat.
3
Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days.
4
Bring steak to room temperature before grilling.
5
Preheat grill.
6
Remove steak from marinade and wipe off any excess and season with salt to taste.
7
Sear the steak for 3 to 4 minutes per side.
8
Close the grill and continue cooking for 10 to 15 minutes for medium rare.
9
Let rest for 10 minutes.
10
Cut into 1/2-inch thick slices.
11
Preheat grill.
12
Brush mushrooms with some of the oil and season with salt and pepper to taste.
13
Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices.
14
Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
15
Whisk together the lemon juice, olive oil and garlic and pour over the beans.
16
Add the cheese and season with salt and pepper to taste.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup extra virgin olive, 1 teaspoon coarsely cracked black pepper, 1 tablespoon chopped rosemary, 1 tablespoon finely chopped garlic, and more.

Yes, Grilled Tuscan Porterhouse with White Bean-Grilled Shiitake Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Tuscan Porterhouse with White Bean-Grilled Shiitake Mushroom Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions