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Recipe details
Herb-Crusted Grilled Beef Porterhouse Steak with Charred Zucchini
A bone-in beef porterhouse steak is finished with a parsley-rosemary breadcrumb crust and served with charred zucchini. A dinner idea with ingredients and cooking steps in one place.
≈ 229 kcal/100 g · ≈ 1,116 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 3/4 inches thick
plain breadcrumbs20 g
fresh parsley, finely chopped15 g
fresh rosemary, finely chopped3 g
garlic clove, minced1 pcs
olive oil15 ml
kosher salt3 g
small zucchini, halved lengthwise150 g
Cookware and utensils
Gas or charcoal grill with a lid
Instant-read thermometer
Small bowl
Grill-safe tray
Tongs
Cutting board
Directions
01
Preheat the grill to medium-high heat, about 400°F/205°C, with a cooler zone.
Products
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Action
preheat
Time
10 min
Temperature
400°F/205°C
02
Stir the breadcrumbs, parsley, rosemary, garlic, and half the olive oil in a bowl.
