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Porterhouse Steaks with Avocado Salsa and Potato Wedges
Serves 4
Prep Time: 20 minutes
Cook Time: 20 minutes Grill: Prepare for direct cooking over medium- high heat (425°F)
INGREDIENTS
Steaks
Kosher salt and freshly ground pepper
Avocado Salsa
Salt and pepper to taste
Potato Wedges
Fresh ground pepper, to taste
DIRECTIONS
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 |
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 |
Potato Wedges
2 | large Idaho potatoes |
2 | tablespoons olive oil |
2 | cloves garlic, crushed or minced finely |
1½ | teaspoon sweet paprika |
½ | teaspoon salt |
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
Patrimonio (Nieluccio), Domaine leccia, $45