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Port-Glazed Grilled Porterhouse Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

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.

Shortcut:

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 (Port-Glazed Grilled Porterhouse Salad)

436 calories; 28 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 14 g monounsaturated fat; 66 mg cholesterol; 477 mg sodium. 622 mg potassium; 19 g carbohydrates; 3 g fiber; 4 g sugar; 20 g protein; 0 g trans fatty acid; 270 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 49 mcg folate; 2 mcg vitamin b12; 76 mg calcium; 4 mg iron;

Port Glaze and Vinaigrette

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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