When what you want is a hunky steak to grill, go for a porterhouse, which is really two steaks in one. It has both a firm, meaty strip steak and a tenderloin attached to the bone. If you think of grilled steak as very American, one trip to Tuscany will set you straight. The Tuscans have mastered steak with the classic bistecca alla fiorentina, a porterhouse grilled and served on a big wood board, drizzled with peppery Tuscan olive oil and a squeeze of lemon juice, and sprinkled with coarse sea salt. Recipe provided by cookbook author Diane Morgan.
2 porterhouse steaks, 1 1/2 inches thick (about 1 1/2 pounds each)
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon Kosher or sea salt
1 teaspoon freshly ground black pepper, divided
3 red bell peppers, quartered
1 cup halved Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
1/4 cup drained Lindsay® Capers
1 tablespoon minced fresh parsley
Heat grill to medium-high heat.
Place steaks on a rimmed baking sheet.
Brush 2 tablespoons of the oil over both sides of steaks. Sprinkle salt and 3/4 teaspoon of the pepper over steaks.
In a medium bowl, combine bell peppers and remaining 2 teaspoons olive oil; toss to coat.
In a small bowl, combine olives, capers, parsley and remaining 1/4 teaspoon pepper.
Grill peppers on covered grill 2 to 3 minutes per side or until grill marks appear and peppers are crisp-tender. Transfer peppers to a cutting board.
Grill steaks on covered grill 5 to 6 minutes per side for medium-rare or longer to desired doneness. Transfer steaks to a cutting board; tent with foil and let stand 5 minutes.
Meanwhile, cut peppers into strips; add to olive mixture. Mix well.
Using a sharp knife, cut along the bone of each steak, separating it from the meat. Cut meat into 1/2-inch-thick slices.
Arrange steak on warmed dinner plates or a platter; top with olive mixture. Serve immediately.
