Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette Recipe

Name: Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 Spanish onion, finely chopped; 4 cloves garlic, finely chopped; 1 tablespoon red pepper flakes; 3 cups canned plum tomatoes, pureed; 2 tablespoons tomato paste; 1 cup dark brown sugar; 2 tablespoons honey; 1 tablespoon chopped fresh oregano leaves; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh basil leaves; Salt and freshly ground black pepper; 2 porterhouse steaks, about 1 1/2-inches thick; Cherry Pepper-Tomato in Vinaigrette, recipe follows; 1/4 cup red wine vinegar; 1 clove garlic, finely chopped; Salt and freshly ground pepper; 1/2 cup olive oil; 1/2 pound cherry peppers, stemmed, seeded and roasted or prepared (in jar), sliced; 2 piquillo peppers, sliced; 1/2 pound cherry tomatoes, sliced in 1/2; 1/4 cup chopped flat-leaf parsley

Servings: persons

3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon red pepper flakes
3 cups canned plum tomatoes, pureed
2 tablespoons tomato paste
1 cup dark brown sugar
2 tablespoons honey
1 tablespoon chopped fresh oregano leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 porterhouse steaks, about 1 1/2-inches thick
Cherry Pepper-Tomato in Vinaigrette, recipe follows
1/4 cup red wine vinegar
1 clove garlic, finely chopped
Salt and freshly ground pepper
1/2 cup olive oil
1/2 pound cherry peppers, stemmed, seeded and roasted or prepared (in jar), sliced
2 piquillo peppers, sliced
1/2 pound cherry tomatoes, sliced in 1/2
1/4 cup chopped flat-leaf parsley

1
Heat oil in a large saucepan over medium-high heat.
2
Add onions and cook until soft, about 4 to 5 minutes.
3
Add garlic and red pepper flakes and cook for 1 minute.
4
Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.
5
Heat grill to high.
6
Season steaks on both sides with salt and pepper.
7
Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes.
8
Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness.
9
Baste with the sauce during the last few minutes.
10
Remove from the grill and brush with more of the sauce.
11
Let meat rest for 5 minutes, then slice into 1/4 inch thick slices and top with the Cherry Pepper-Tomato salad.
12
Whisk together vinegar, garlic and salt and pepper in a medium bowl.
13
Slowly whisk in the olive oil.
14
Add the peppers, tomatoes and parsley and stir to combine.
15
Adjust seasoning and let sit 30 minutes at room temperature before serving.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 Spanish onion, finely chopped, 4 cloves garlic, finely chopped, 1 tablespoon red pepper flakes, and more.

Yes, Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette 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.

Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

How did you like this recipe?

Frequently Asked Questions