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Recipe details
Beef Porterhouse Steak with Grilled Tomatoes and Chimichurri
A porterhouse steak cooked over indirect heat and then seared, served with grilled cherry tomatoes and parsley chimichurri. A dinner idea with ingredients and cooking steps in one place.
≈ 170 kcal/100 g · ≈ 892 kcal/serving
35 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 steak340 g · 1 steak, about 1¼ inches thick
extra-virgin olive oil15 ml
kosher salt4 g
black pepper, freshly ground0.5 g
flat-leaf parsley, finely chopped15 g
red wine vinegar15 ml
cherry tomatoes, halved150 g
Cookware and utensils
Gas or charcoal grill with two heat zones
Instant-read thermometer
Tongs
Cutting board
Small bowl
Pastry brush
Directions
01
Pat the porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 340 g · 1 steak, about 1¼ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Mix the parsley, vinegar, 1 teaspoon of the olive oil, and half the salt in a small bowl.
Products
flat-leaf parsley, finely chopped — 15 g; red wine vinegar — 15 ml; extra-virgin olive oil — 15 ml; kosher salt — 4 g
