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Large sirloin steak, herbs and tomatoes

  • Family dish
  • for 4 persons
  • Preparation 40 min
  • Cooking time 6 to 9 min
Sauté de crevettes aux légumes au wok

Chef's tip :

On the second side of the steak, cook for 2 minutes more for medium-rare or 3 minutes more for medium.

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.

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