Port-Glazed Grilled Porterhouse Salad
NotesPort Glaze and Vinaigrette
For the glaze, in a small saucepan heat 1 tablespoon oil over medium heat. Add 1 tablespoon chopped shallot; cook about 3 minutes or until shallot is tender, stirring occasionally. Remove from heat. Carefully add 1 cup ruby port, 2 tablespoons fig jam (large pieces snipped), and 1/2 teaspoon dried thyme, crushed. Return to heat. Simmer, uncovered, about 8 minutes or until reduced by half.
Remove half of the mixture for the glaze. For the vinaigrette, whisk 3 tablespoons red wine vinegar, 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper into the glaze in the saucepan.
Preparation Time - TextPrep: 45 minutes
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturemeaty, rich, savory
Type of Dishmain course salad, salad
- 1 pound tiny Yukon gold potatoes
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 beef porterhouse steaks, cut 1 inch thick (2 to 21/2 pounds total)
- 2 to 3 teaspoons cracked black pepper
- 1 teaspoon kosher salt
- 1 recipe Port Glaze and Vinaigrette (see Notes)
- 1/2 cup crumbled blue cheese (2 ounces)
- 1 5-ounce package mesclun mix
In a covered Dutch oven cook potatoes in boiling salted water about 10 minutes or until almost tender. Remove with a slotted spoon. Add asparagus to boiling water. Cook about 2 minutes or just until tender; drain. Immediately place asparagus in a bowl of ice water to stop cooking; drain.
Drizzle potatoes and asparagus with oil; sprinkle with garlic powder and 1/4 teaspoon ground pepper. Place potatoes and asparagus in a grill basket; set aside.
Trim fat from steaks. Sprinkle steaks with the cracked black pepper and kosher salt; rub in with your fingers.
For a charcoal or gas grill, place steaks on the rack of a grill directly over medium heat. Cover and grill for 10 to 13 minutes for medium rare (145°F) and 12 to 15 minutes for medium (160°F), turning once and brushing with Port Glaze during the last 5 minutes of grilling. Remove steaks from grill; sprinkle with cheese. Meanwhile, place grill basket on grill rack. Grill for 8 to 10 minutes or until golden grill marks appear on potatoes and asparagus, turning basket occasionally.
Slice steaks diagonally across the grain. Halve potatoes. Spread mesclun on a large serving platter. Arrange steaks, potatoes, and asparagus on top of mesclun. Drizzle with Port Vinaigrette.
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