Porterhouse steak with Fra Diavolo BBQ sauce and cherry peppers in vinaigrette

  • 2 porterhouse steaks, about 4cm thick
  • Cherry pepper-tomato in vinaigrette, recipe follows
  • For Cherry Pepper-Tomato in Vinaigrette:
  • 65ml red wine vinegar
  • 1 clove garlic, finely chopped
  • Salt and freshly ground pepper
  • 125ml olive oil
  • 225g cherry peppers, stemmed, seeded and roasted or prepared (in jar), sliced
  • 2 piquillo peppers, sliced
  • 225g cherry tomatoes, sliced in 1/2
  • 25g chopped flat-leaf parsley
  • Salt and freshly ground black pepper
  • For Fra Diavolo BBQ sauce:
  • 2 Tbsp chopped fresh basil leaves
  • 3 Tbsp olive oil
  • 1 Spanish onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 Tbsp red pepper flakes
  • 675g tinned plum tomatoes, pureed
  • 2 Tbsp tomato puree
  • 170g dark brown sugar
  • 2 tbsp honey
  • 1 Tbsp chopped fresh oregano leaves
  • 2 tbsp chopped fresh parsley leaves
Fra Diavolo BBQ Sauce:

1) Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.

2) Heat griddle to high. Season steaks on both sides with salt and pepper. Cook, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the griddle and brush with more of the sauce. Let meat rest for 5 minutes, then slice into .5cm thick slices and top with the Cherry Pepper-Tomato salad.

Cherry Pepper-Tomato in Vinaigrette:

3)Whisk together vinegar, garlic and salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving.

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