Porterhouse Steak with Dark Chocolate Balsamic Vinegar
Porterhouse Steak with Dark Chocolate Balsamic Vinegar
About this recipe:
This Father’s Day, let’s give Dad a meal he’ll really love! A delicious porterhouse steak gets a major upgrade with a luxurious dip in Kosterina Dark Chocolate Balsamic Vinegar before hitting the grill. Double the steak up with veggie kebabs and show Dad just how much you appreciate him. Splash a little extra Dark Chocolate Balsamic on the steak straight off the grill to take your steak to another level--and dress up the serving plate with a decorative drizzle.Ingredients
For the Steak:
- 2-24 ounce porterhouse steaks (about 1.5" thick)
- 1 cup Kosterina Dark Chocolate Balsamic Vinegar
- 1 teaspoon dried oregano 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
For the Tangy Veggie Kebabs:
- 4 skewers
- 1 red bell pepper
- 1 orange or yellow bell pepper
- 2 small green zucchinis
- 2 small yellow squash
- 4 Tablespoons Kosterina Extra Virgin Olive Oil
- Kosher salt and fresh cracked pepper to taste
Directions
For the Steak:
- Heat grill to 450 degrees.
- Pour the Kosterina Dark Chocolate Balsamic Vinegar into a resealable plastic bag, add the steaks, oregano, salt & pepper and refrigerate for at least 30 minutes, up to 6 hours.
- Remove the steaks from the marinade and carefully place them on the grill with the bone facing you.
- Leave the steak on the grill undisturbed for 2 minutes.
- Carefully lift the steaks with metal tongs and rotate them 90 degrees, placing them back down on the same side to create cross hatch grill marks.
- After 3 minutes flip the steaks and repeat steps 3 and 4.
- Remove the steaks from the grill and immediately drizzle about 1 Tablespoon of Kosterina Dark Chocolate Balsamic Vinegar over each steak.
- Allow the steaks to rest for 10 minutes before serving.
- Before serving, drizzle Dark Chocolate Balsamic Vinegar around the edge of the serving platter or plate. Enjoy!
For the Tangy Veggie Kebabs:
- Presoak 4 wooden skewers for at least one hour.
- Cut all of the peppers and vegetables into 2” x 1” pieces.
- Thread the peppers and vegetables onto the skewers.
- Drizzle with Kosterina Extra Virgin Olive Oil.
- Sprinkle the skewers with salt and pepper
- Place the skewers on the hot grill 6 minutes prior to grilling the steaks
- Rotate every two minutes to char all sides.
- Finish with a drizzle of Kosterina Extra Virgin Olive Oil and serve alongside the grilled steaks. Enjoy!
