A nice grilled steak paired with a red pepper sauce is always a classic meal.
1 porterhouse steak, 2 1/2 to 3 lb. and about 2 inches thick
1 garlic clove, minced
1 tsp. anchovy paste
2 tsp. olive oil
1/4 tsp. freshly ground pepper
For the sauce rouille:
1 russet potato, about 5 oz., peeled and chopped
1/2 cup chicken broth
1 small red bell pepper, seeded and chopped
3 garlic cloves
3 jarred hot cherry peppers, drained and stems removed
1 jar (2 oz.) chopped pimiento pepper, drained
1/4 tsp. chopped fresh thyme
1/4 tsp. red wine vinegar
Dash of hot-pepper sauce
About 5 Tbs. olive oil
Salt and freshly ground pepper, to taste
Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals.
In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil and pepper until smooth. Rub into both sides of the steak. Cover and let stand at room temperature for 1 hour.
Meanwhile, make the sauce: In a saucepan over medium-low heat, combine the potato and chicken broth. Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes. Add the bell pepper and cook until heated through, about 3 minutes more. Drain, reserving the broth. You should have 2 to 3 Tbs.
In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped. Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar and hot-pepper sauce. Process until smooth. With the motor running, slowly add the oil, 1 Tbs. at a time, and process until the mixture thickens. Transfer to a bowl and whisk in the reserved chicken broth. Season with salt and pepper. Cover and refrigerate until serving.
Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.
Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side. Using long-handled tongs to hold the meat, sear the edges. Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack), turning once, 16 to 20 minutes total for medium-rare, or until done to your liking. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.
Cut the meat from the bone, then slice the meat across the grain and serve on a warmed platter. Pass the sauce at the table. Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999).
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