Dinner | Serendipity Greenwich

Restaurant Search

Recipe Menu

You must have javascript enabled to use this menu.

Photograph by Kyle Norton

Serves 4
Prep Time: 20 minutes
Cook Time: 20 minutes Grill: Prepare for direct cooking over medium- high heat (425°F)

INGREDIENTS

Steaks

2	porterhouse steaks, each about 11⁄2 pounds and at least 1-inch thick
4	tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

Avocado Salsa

2	ripe avocados, coarsely chopped
14	cherry tomatoes, halved
2	tablespoons cilantro, chopped
½	red onion, chopped
1	tablespoon fresh lime juice
2	tablespoons of olive oil

Salt and pepper to taste

Potato Wedges

2	large Idaho potatoes
2	tablespoons olive oil
2	cloves garlic, crushed or minced finely
1½	teaspoon sweet paprika
½	teaspoon salt

Fresh ground pepper, to taste

DIRECTIONS

Combine and toss avocado salsa ingredients in a bowl and refrigerate. (Tip: Leave an avocado pit in the mixture to prevent the salsa from turning brown.)
Wash the potatoes and cut them lengthwise into 6 to 8 wedges. Combine all ingredients for the wedges in a Ziploc bag. Seal and shake to coat the potatoes.
Brush the grill with oil. Remove the potatoes from the bag and place on the grill for indirect heat (or in a special perforated grill basket) for 15 to 20 minutes or until tender, turning occasionally.
Immediately following put the wedges on the grill, brush both sides of the steaks with olive oil and season liberally with salt and pepper. Grill directly over the heat for 4 to 6 minutes per side for medium- rare. Let rest for 3 to 5 minutes before cutting and serving.

PAIRING

Patrimonio (Nieluccio), Domaine leccia, $45