PORTERHOUSE WITH SHALLOTS AND PORTOBELLOS----------------------------------------------------------------BACK TO RECIPES
2-4 servings
STEAK
1 2-inch-thick porterhouse steak (about 3 pounds)
6 large shallots, unpeeled
2 tablespoons extra-virgin olive oil, plus additional for brushing
Kosher salt
Freshly ground black pepper
1 bunch fresh rosemary
MUSHROOMS
4 medium portobello mushrooms (about 1 pound total), stems discarded
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
1 clove garlic, minced
1. Prepare your grill with a high fire for indirect grilling
2. About 20 or 30 minutes before grilling, remove the steak from the refrigerator and set aside. On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the shallots with the olive oil and some salt and black pepper to taste. Top with a generous sprig of rosemary and wrap and seal the foil into a tight package. Place package on the edge of the grill and roast, turning occasionally, until the shallots are very soft, about 25 minutes.
3. Season one side of steak generously with salt and black pepper to taste. Brush grill grate lightly with oil. If using charcoal, add the remaining rosemary sprigs to the fire. Grill the steak seasoned side down over the hottest part of the grill until seared, about 4 minutes. Rotate the meat 90 degrees to make clear grill marks, then continue to cook 2 minutes more. Season the top with salt and black pepper to taste, flip, and repeat on the other side. Once the steak is marked, move it to the cooler side of the grill with the eye (smaller end) away from the heat and cover with a disosable aluminum pan. Cook until an instant-ready thermometer inserted crosswise into the middle of the steak registers 120 degrees F for rare. Transfer the steak to a cutting board and let rest for a 5 minutes before slicing.
4. While the steak cooks, grill the mushrooms; Brush the mushroom caps with 2 tablespoons of the olive oil. Lightly oil the grill. Put the mushroom cap side down on the edge of the charcoal, cover with a disposable aluminum pan, and cook until juices collect in the center of mushroom, 6 to 7 minutes. Pour the juices into a bowl, flip the mushrooms, cover, and cook until soft and tender, about 6 minutes more. Slice mushrooms and toss with reserved juices, the remaining 1 tablespoon olive oil, the parsley, balsamic vinegar, garlic, and salt and black pepper to taste.
5. Slice the steak and serve with mushrooms and roasted shallots.
Source: Food Network Kitchens "Get Grilling"
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