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Recipe details
Beef Porterhouse Steak with Herb Chimichurri and Grilled Zucchini
A bone-in beef porterhouse steak is grilled using indirect and direct heat and served with herb chimichurri and zucchini. A dinner idea with ingredients and cooking steps in one place.
≈ 172 kcal/100 g · ≈ 1,142 kcal/serving
50 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef porterhouse steak450 g · about 1 1/2 inches thick, bone-in
kosher salt7 g
black pepper1 g
zucchini180 g
olive oil15 ml
flat-leaf parsley15 g
garlic1 pcs
red wine vinegar10 ml
Cookware and utensils
Two-zone grill
Instant-read thermometer
Tongs
Cutting board
Small bowl
Chef's knife
Pastry brush
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season the steak on all sides with 5 g of the salt and the black pepper.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in; kosher salt — 7 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Combine the parsley, garlic, red wine vinegar, 10 ml olive oil, and remaining salt in a small bowl.
Products
flat-leaf parsley — 15 g; garlic — 1 pcs; red wine vinegar — 10 ml; olive oil — 15 ml; kosher salt — 7 g
Action
Mix
Time
3 min
Temperature
Room temperature
04
Brush the zucchini with the remaining olive oil.
Products
zucchini — 180 g; olive oil — 15 ml
Action
Brush
Time
1 min
Temperature
Room temperature
05
Preheat the grill with one side at 135°C and the other side at high heat, about 260°C.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
135°C indirect zone and about 260°C direct zone
06
Place the steak in the indirect zone and close the grill.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Grill indirectly
Time
15 min
Temperature
135°C
07
Grill the zucchini over the direct zone until marked, turning once.
Products
zucchini — 180 g
Action
Grill
Time
6 min
Temperature
About 260°C
08
Move the steak to the direct zone and grill both sides until browned and the center reaches 63°C.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Sear
Time
6 min
Temperature
About 260°C; final internal temperature 63°C
09
Rest the steak on a cutting board for 5 minutes.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Rest
Time
5 min
Temperature
Warm
10
Carve the steak from the bone and serve it with the zucchini and chimichurri.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in; zucchini — 180 g; flat-leaf parsley — 15 g; garlic — 1 pcs; red wine vinegar — 10 ml; olive oil — 15 ml
Action
Carve and serve
Time
1 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
