Port-Glazed Grilled Porterhouse Salad

Port-Glazed Grilled Porterhouse Salad
Prep Time:
45 mins
Grill Time:
10 mins
Total Time:
45 mins


  • 1 pound tiny Yukon gold potatoes

  • 1 pound fresh asparagus spears, trimmed

  • 1 tablespoon olive oil

  • ¼ teaspoon garlic powder

  • ¼ teaspoon ground black pepper

  • 2 beef porterhouse steaks, cut 1 inch thick (2 to 2 1/2 pounds total)

  • 2 teaspoon cracked black pepper

  • 1 teaspoon kosher salt

  • 1 recipe Port Glaze and Vinaigrette

  • ½ cup crumbled blue cheese (2 ounces)

  • 1 5 ounce package mesclun mix

Port Glaze and Vinaigrette

  • 1 tablespoon olive oil

  • 1 tablespoon chopped shallot

  • 1 cup ruby port

  • 2 tablespoon fig or quince jam, large pieces snipped

  • ½ teaspoon dried thyme, crushed

  • 3 tablespoon red wine vinegar

  • 3 tablespoon olive oil

  • ¼ teaspoon salt

  • teaspoon ground black pepper


  1. In a covered Dutch oven cook potatoes in boiling salted water about 10 minutes or until almost tender. Remove with a slotted spoon. Add asparagus to boiling water. Cook about 2 minutes or just until tender; drain. Immediately place asparagus in a bowl of ice water to stop cooking; drain. Drizzle potatoes and asparagus with oil; sprinkle with garlic powder and 1/4 teaspoon ground pepper. Place potatoes and asparagus in a grill basket; set aside.

  2. Trim fat from steaks. Sprinkle steaks evenly with 2 to 3 teaspoons cracked pepper and kosher salt; rub in with your fingers.

  3. For a charcoal or gas grill, place steaks on the rack of a covered grill directly over medium heat. Grill for 10 to 13 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through grilling and brushing with Port Glaze during the last 5 minutes of grilling. Remove steaks from grill; sprinkle with cheese. Meanwhile, place grill basket on grill rack. Grill for 8 to 10 minutes or until golden grill marks appear on potatoes and asparagus, turning basket occasionally.

  4. If desired, slice steaks diagonally across the grain. Halve potatoes. Spread mesclun on a large serving platter. Arrange steaks, potatoes, and asparagus on top of mesclun. Drizzle with Port Vinaigrette.

Port Glaze and Vinaigrette

  1. In a small saucepan heat 1 tablespoon oil over medium heat. Add shallot; cook about 3 minutes or until shallot is tender, stirring occasionally. Remove from heat. Carefully add port, jam, and thyme. Return to heat. Simmer, uncovered, about 8 minutes or until reduced by half. Remove half of the mixture for glaze. Whisk vinegar, 3 tablespoons oil, salt, and pepper into the remaining mixture for vinaigrette.

To Make Ahead:

Prepare potatoes and asparagus as directed in Step 1. Prepare Port Glaze and Vinaigrette. Cover and chill separately for up to 24 hours. To serve, continue as directed in Step 2.


Instead of making Port Glaze and Vinaigrette, use 1 cup bottled balsamic vinaigrette salad dressing (1/3 cup for the glaze and 2/3 cup for the vinaigrette).

Nutrition Facts (per serving)

436 Calories
28g Fat
19g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 436
% Daily Value *
Total Fat 28g 36%
Saturated Fat 9g 45%
Cholesterol 66mg 22%
Sodium 477mg 21%
Total Carbohydrate 19g 7%
Total Sugars 4g
Protein 20g
Vitamin C 15.7mg 79%
Calcium 76mg 6%
Iron 3.7mg 20%
Potassium 622mg 13%
Folate, total 48.6mcg
Vitamin B-12 1.8mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.