Porterhouse Steak with Summer Vegetables

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INGREDIENTS:

  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped oregano
  • Salt and freshly ground pepper
  • 2 medium zucchini, sliced on the diagonal 1/3 inch thick  
  • 1 red onion, sliced 1/3 inch thick
  • 1 red bell pepper, cored and quartered
  • 1/4 pound shiitake mushrooms, stemmed
  • 1 pound asparagus
  • 1 bunch scallions, roots trimmed and bottom
    6 inches only
  • Two 1-inch-thick porterhouse steaks (1 pound each)

PREPARATION:

Step 1: Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.

Step 2: In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.

Step 3: Season the steaks generously with salt and pepper (I use Garlic Salt). Grill the steaks over high heat, cooking 5-6 minutes per side for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.

SUGGESTED PAIRING:

DIORA LA PETITE GRACE MONTEREY PINOT NOIR


TASTING NOTES: Dark ruby in the glass, aromas of blackberries and roasted almonds mingle
with nuances of toasted marshmallows and brown sugar. Soft and velvety, robust with a voluptuous
and full-bodied mouthfeel, the palate unfolds with luxurious layers of intense red cherry, and a delicate
hint of blueberry (imparted by the Malbec). A long, lingering finish instills a lasting impression of rich,
concentrated flavors, vanilla bean and toasted oak.