Wednesday, May 26, 2004
Steak With Diablo BBQ Sauce
Oh wow am I worn out from my marathon of cooking! At this point, all I can hope is that I came in first. We made so much food! It started with a typical beef stew, then coucous salad, roast chicken with olives, capers and artichoke hearts over pasta, (that last one is based on my favorite thing to order at the late Charlies Crab on St. Armands Key in Florida. Mmm. Mmm.) mixed greens with raspberries and candied pecans, honey glazed salmon steaks, potato gratin, lasagna verde and ended with strawberry bread pudding. I can honestly say, that was a lot of food to make, and it took five hours, plus two hours of shopping for ingredients. Phew...Happy Memorial Day!
Porterhouse Steak With Diablo BBQ Sauce
Diablo BBQ Sauce
3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon red pepper flakes
3 cups canned plum tomatoes, pureed
2 tablespoons tomato paste
1 cup dark brown sugar
2 tablespoons honey
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
salt and freshly ground pepper
2 porterhouse steaks, about 1 1/2-inches thick
Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.
Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on one side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4-inch thick slices and serve.