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GRILLED PORTERHOUSE TUSCAN-STYLE
(With a Garlic-Rosemary Marinade)
Time to haul out the grill, clean it up and get to cookin'! Here's a recipe from the "master of the grill", Bobby Flay, that will suit any special occasion in May but especially Mother's Day and Memorial Day. Plan ahead for the marinade and just go for it!
4-6 Servings

1/4 cup extra virgin olive
1 teaspoon coarsely cracked black pepper
1 tablespoon chopped rosemary
1 tablespoon finely chopped garlic
1 (3 pound) porterhouse steak
Kosher salt

Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling.

Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved