Monday, November 16, 2009

Porterhouse Steaks with Salsa Verde

This is a very simple type of steak dish to make if your looking for a nice fresh & vibrant foil to a nice hunk of meat. This salsa verde is like a pesto genovese but uses flat leaf parsley in place of the basil and has an added touch of delicious 25 year aged balsamic vinegar.

TT = to taste

2 Porterhouse Steaks
TT Fleur de Sel or coarse salt
TT coarse black pepper

For Salsa Verde:
2 Garlic cloves
1/2 cup fresh basil
1 1/2 cups flat leaf parsley
1/2 cup extra virgin olive oil, plus extra to seal top
1 T 25 year balsamic vinegar
TT sea salt
TT black pepper

pull out meat and allow to come up to room temp (30-45 min)
combine garlic, basil, parsley, vinegar in food processor
while running slowly add in olive oil
season to taste with salt & pepper and then set aside
in cast iron or oven proof pan heat over high
once smoking, pour in a couple tablespoons of oil(olive, canola, vegetable, grapeseed)
season steaks with salt and pepper
place steaks in hot pan and sear until nice and brown on one side (3-5 minutes)
turn steaks over and place into 300 F oven and continue to cook through until steaks are med-rare (5-8 minutes)
remove from oven and transfer to cutting board to rest for 10 minutes
put salsa verde in serving dish
once rested, slice steak and serve

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