Ancho Chile-Rubbed Porterhouse with Grilled Pepper and Onion Salsa
The flavors of the Southwest combined with the bold, beefy flavors of the porterhouse
Ingredients
- 4 porterhouse steaks thawed
- Ancho Chile rub Recipe follows
- 2 each large sweet yellow red and green peppers, cut in ½ ‘strips
- 1 jalapeno sliced in half (optional)
- 1 red onion sliced ¼ ‘slices
- 4 T. olive oil
- 2 T. red wine vinegar
- 1 T. chopped cilantro
- 1 garlic clove minced
- Salt and pepper
Ancho Chile Rub
- 2 T. smoked paprika
- 2 T. kosher salt
- 2 T. ancho chile powder
- 2 T. brown sugar
Instructions
- To prepare Ancho Chile rub place all ingredients in a bowl and combine.
- 12-24 hours in advance rub steaks with Ancho Chile Rub. Place in refrigerator on an elevated rack over a baking sheet. This will dry brine the steaks, which gives them great flavor and will develop a beautiful crust when grilling.
- Pull steaks from refrigerator 1 hour before grilling, allow to sit at room temperature.
- Preheat grill to medium. Clean and season grates. Place the steaks on the heated grill and grill to desired doneness according to the Omaha Steaks Steak Cooking Chart. (For a Medium Rare steak about 8 minutes on the first side and 6-7 minutes on the second side.)
- Remove steaks from grill. Let rest for 10-15 minutes. While steaks are resting rub peppers and onions slices with 2 T. olive oil, season with salt and pepper. Char peppers, jalapeno and onions on grill. Remove from grill, chop peppers, jalapeno and onions, place in serving bowl. Add remaining 2 T. olive oil, 2 T. red wine vinegar, cilantro and minced garlic. Season to taste with salt and pepper.
- Serve steaks with grilled pepper and onion salsa.