Our RECIPES

Ingredients :

• 2 porterhouse steaks (about 1-1/2 pounds each) cut 1-1/4 inches thick
• 1/3 cup plus 2 tablespoons olive oil preferably extra virgin
• 3 cups peeled, seeded, and chopped ripe tomatoes
• or 1 can (28 ounces) plum tomatoes, drained, seeded, and finely chopped
• 1 large garlic clove, minced Pinch of crushed red pepper flakes
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped fresh flat-leaf parsley leaves
• 6 to 8 basil leaves, rolled tightly and cut into thin ribbons
• Salt and freshly ground black pepper, to taste

Preparation :

1. Preheat the grill. Allow the steaks to come to room temperature, pat dry, and coat lightly with 2 tablespoons olive oil. Set aside.

2. Combine the tomatoes, garlic, pepper flakes, oregano, parsley, basil, and salt and pepper in a medium-size bowl and stir well to blend. Stirring slowly, blend in the remaining 1/3 cup olive oil. Set aside for at least 30 minutes, stirring occasionally.

3. Grill the steaks until seared and well-crusted on one side, about 4 minutes. Turn, season the second side, and cook 2 minutes more for medium- rare or 3 minutes more for medium.

4. Transfer the steak to a carving board and let rest for 5 minutes. Cut away the bone and carve the steaks into ½-inch-thick slices. Divide the slices among 4 warm serving plates.

5. Spoon the sauce over the steak and serve at once.