Saturday, January 9, 2016

Porterhouse steak with pan-seared cherry tomatoes

This dish showcases the bounty of summer for a quick and easy dinner that's full of flavour. Even my tomato-averse husband enjoyed the sauce paired with the steak. Be careful when digging in as some of the little tomatoes have a tendency to spray everywhere. I added a sliced chili pepper and a bit of balsamic just to give the sauce even a bit more depth, but I think it would be fine omitted as well.

One year ago: (on hiatus)
Two years ago: Peanut-Crusted Lamb Kebabs in the Style of Burkina Faso
Three years ago: Roast Chicken with Sumac, Za'atar and Lemon
Four years ago: Pork Tenderloin in Creamy Mustard Sauce
Five years ago: Minestrina Tricolore
Six years ago: Corn and Black Bean Tamale pie

Porterhouse steak with pan-seared cherry tomatoes (from The Epicurious Cookbook)

3 tbsp olive oil, divided
2 porterhouse steaks (1 3/4 lbs each)
4 tsp kosher salt
1 1/2 tsp pepper
6 large garlic cloves, thinly sliced
4 (1/2 pint) containers mixed cherry tomatoes
6 sprigs fresh thyme
1 - 2 red chilies, thinly sliced (optional)
1 1/2 cups coarsely torn fresh basil
1 - 2 tbsp balsamic vinegar (optional)

1. Preheat oven to 375F.
2. Heat 1 tbsp oil in a cast iron skillet over medium-high heat.
3. Meanwhile pat steaks dry and sprinkle with salt and pepper.
4. Sear steaks one at a time, turning once, until well browned, ~10 minutes.
5. Transfer steaks to a shallow baking dish and cook in oven until thermometer reads, 110 - 120F, depending on desired level of doneness, ~6 minutes.
6. Transfer to a platter and let steaks rest for 15 minutes.
7. While steaks rest, pour oil off from skillet and add remaining 2 tbsp. Heat over medium-high heat.
8. Add garlic and saute until golden. Remove with slotted spoon.
9. Add tomatoes, thyme, and chili if using. Season with salt and pepper and cook until tomatoes begin to wilt, 2 minutes.
10. Remove from heat and stir in any steak juices from the platter. Scatter basil over tomatoes and add balsamic to taste if using.
11. Spoon tomato sauce over steaks and serve.

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