Thursday, May 15, 2014

Grilled Succulent Porterhouse Steaks With Extra Virgin Olive oil and Raspberry Salsa

This is a recipe from a cooking class I took with my long time friend Ann.  Ann actually worked for my husband in the bank in Ohio.  This was an outstanding combination served together with the salsa on the side.

Grilled Succulent Porterhouse Steaks
With Extra virgin Olive Oil and Raspberry Salsa

4 Porterhouse Steaks, pat dry
3 teaspoons Fleur de Sel (sea salt)
Grapeseed oil for the grill
Olive oil for drizzling 

Rub steaks on both sides with sea salt.

Preheat the grill to medium high and oil the grid.

Sear the steaks, to mark with crosshatch formation, about 5 minutes per side.

Transfer the steaks to indirect heat and cover the grill.  Cook the steaks to desired doneness.

Transfer the steaks to a platter and cover loosely with foil: let stand for 5 minutes.

Serve the steaks drizzled with olive oil and Raspberry Salsa

Raspberry Salsa
2 large tomatillos, husked, washed, cored, and diced small
1/4 cup small dice red onion
12 ounces fresh raspberries, rinsed and drained
1 to 2 jalapenos, washed, cored, and diced small
2 tablespoons minced cilantro leaves
salt to taste

In a bowl, combine all ingredients.

No comments: