Porterhouse Steaks with Fra Diavolo BBQ Sauce and C

Name: Porterhouse Steaks 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; 6 garlic cloves, finely chopped; 1 tablespoon red pepper flakes; 3 cups canned plum tomatoes, pureed; 2 tablespoons tomato paste; 1/2 cup dark brown sugar; 1 tablespoon chopped fresh oregano; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil; Salt and freshly ground pepper; 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, halved; 4 plum tomatoes, cored and quartered; 1/4 cup chopped flat leaf parsley; 2 porterhouse steaks (about 1 pound each); Parsley leaves for garnish

Servings: persons

3 tablespoons olive oil
1 Spanish onion, finely chopped
6 garlic cloves, finely chopped
1 tablespoon red pepper flakes
3 cups canned plum tomatoes, pureed
2 tablespoons tomato paste
1/2 cup dark brown sugar
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Salt and freshly ground pepper
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, halved
4 plum tomatoes, cored and quartered
1/4 cup chopped flat leaf parsley
2 porterhouse steaks (about 1 pound each)
Parsley leaves for garnish

1
MAKE THE STEAKS Heat oil in a medium saucepan on side burners or grates of the grill.
2
Add onion and garlic and cook until soft.
3
Add red pepper flakes and cook for 1 minute.
4
Add remaining BBQ sauce ingredients, season with salt and pepper and cook until sauce has thickened, 25 to 30 minutes.
5
MAKE THE STEAKS Whisk together vinegar, garlic, salt and pepper in a medium bowl.
6
Slowly whisk in the olive oil.
7
Add the peppers, tomatoes and parsley and stir to combine.
8
Adjust seasoning.
9
MAKE THE STEAKS Season steaks on both sides with salt and pepper.
10
Grill over high heat until golden brown, 4 to 5 minutes.
11
Turn and continue grilling for 4 to 5 minutes for medium-rare meat; baste with the BBQ sauce during the last few minutes.
12
Remove from the grill and brush with more of the BBQ sauce.
13
Let steaks rest for 5 minutes, then slice 1/4 inch thick.
14
Spoon the cherry pepper-tomato relish over the steak and garnish with parsley leaves.

931

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 20 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 Spanish onion, finely chopped, 6 garlic cloves, finely chopped, 1 tablespoon red pepper flakes, and more.

Yes, Porterhouse Steaks 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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions