Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread
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To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.
- 4 tablespoons olive oil plus more for slate
- 2 2–2 1/2-inch-thick porterhouse steaks (about 4 pounds total), room temperature
- 1/4 cup herbes de Provence
- Kosher salt, freshly ground pepper
- 3 small Italian eggplants (about 1 1/2 pounds), halved lengthwise
- 6 small beefsteak tomatoes (about 2 pounds), halved crosswise
- 3 small zucchini (about 1 pound), halved lengthwise
- 3 portobello mushrooms (about 1 pound), stems removed
- 2 large red bell peppers (about 1 pound), Cut lengthwise into 1 1/2-inch strips
- 6 garlic cloves, thinly sliced
- 1/3 cup fresh rosemary leaves
- Kosher salt, freshly ground pepper
Bread and Assembly
- 1 medium round loaf sourdough bread (about 1 1/2 pounds), cut into 1-inch wedges
- A few 16x16-inch untreated natural slate floor tiles 1/4–1/3 inch thick (in case one breaks). NOTE: Have a look at this useful and important info before setting up your grill.
If using a charcoal grill, prepare for high heat. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.
Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 115° for medium-rare (the temperature will continue to rise as steaks rest), 10–15 minutes per side.
Transfer to a cutting board or platter and let rest 20 minutes before slicing.
If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium-high.
Cut a small strip from rounded side of eggplant halves so they will lie flat. Combine eggplants, tomatoes, zucchini, mushrooms, bell peppers, garlic, and rosemary on a rimmed baking sheet; drizzle with oil, season with salt and black pepper, and toss to coat. Place vegetables on slate and grill until browned and tender, 5–8 minutes per side. (Some vegetables may cook faster than others.) Transfer to a platter.
Bread and assembly
If using a charcoal grill, coals should still be around medium heat. If using a gas grill, keep heat at medium-high.
Drizzle both sides of each slice of bread with oil. Place bread on slate and grill until golden brown, about 2 minutes per side. Transfer to a serving board or plate, rub both sides of bread with garlic, and season with salt.
Serve steaks with grilled vegetables and bread alongside.
Nutritional Content8 servings, 1 serving contains: Calories (kcal) 1190 Fat (g) 75 Saturated Fat (g) 21 Cholesterol (mg) 150 Carbohydrates (g) 60 Dietary Fiber (g) 8 Total Sugars (g) 8 Protein (g) 68 Sodium (mg) 890Reviews Section
A very old recipe, these artichokes became famous in the Jewish community in Rome.
Adapted from Joan Nathan’s Jewish Holiday Cookbook
- 12 small artichokes
- Juice of 2 lemons
- Olive oil for deep frying
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup fresh basil leaves
- 2 teaspoon sea salt or to taste
- 1/2 teaspoon freshly ground pepper
- 10 cloves garlic, crushed
- Matzoh meal or flour for dredging
Trim the tops off the artichokes, working around the globe to retain the shape. Halve the lemons, juice them and cover with cold water. Soak the artichokes in this lemon water until ready to use, then drain and dry.
Hold the artichokes by the stems and bang them a little against the countertop to open the leaves.
Combine 1/2 cup of the olive oil, the parsley, basil, salt, pepper and garlic and sprinkle the mixture between the leaves. Roll each artichoke in matzo meal or flour.
Heat a large pot, wok, or Dutch oven with a cover, filled with about 3 inches of oil, to sizzling. Deep-fry 2–3 artichokes at a time for about 10 minutes, turning occasionally with a tongs they will puff up as they cook. Serve hot, sprinkled with additional sea salt.
Yield: 6 servings