Slate-Grilled Porterhouse, Summer Vegetables, And Sourdough Bread

6 faves
More from this source
Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
1187
FAT
244%
CHOL
77%
SOD
53%

Comments

Add a comment

Ingredients for 8 servings

4 tablespoons olive oil plus more for slate

2 2–2 1/2-inch-thick porterhouse steaks (about 4 pounds total), room temperature

1/4 cup herbes de Provence

Kosher salt, freshly ground pepper

3 small Italian eggplants (about 1 1/2 pounds), halved lengthwise

6 small beefsteak tomatoes (about 2 pounds), halved crosswise

3 small zucchini (about 1 pound), halved lengthwise

3 portobello mushrooms (about 1 pound), stems removed

2 large red bell peppers (about 1 pound), Cut lengthwise into 1 1/2-inch strips

6 garlic cloves, thinly sliced

1/3 cup fresh rosemary leaves

1/2 cup olive oil

1 medium round loaf sourdough bread (about 1 1/2 pounds), cut into 1-inch wedges

1/4 cup olive oil

1 garlic clove, halved

Kosher salt

You might also like

Perfect Grilled Steak
Martha Stewart
Grilled Pork Porterhouse With Peach Agrodolce
Southern Living
Grilled Peppery Rib-Eye Steaks With Roquefort B...
Williams-Sonoma
Grilled Porterhouse Steaks With Garlic-Herb Pep...
Beef Board Recipes
Grilled Beef Steak & Colorful Peppers
Beef Board Recipes
Grilled Steak
Men Who Like to Cook
Beef Alambres
SF Gate
Grilled Beef Steaks
Betty Crocker
Pork Porterhouse With Kumquat Chutney Recipe
Food Republic
Sous Vide Porterhouse With Tamed Onion Salad
No Recipes