Grass-Fed Porterhouse Alla Griglia
Eggplant Panzanella & Green Peppercorn Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
1330 /serving
The barbecue works its magic on steak and salad. Featuring juicy heirloom tomatoes and basil, the panzanella is fortified with grilled eggplant and a toasted green peppercorn vinaigrette. As for that hefty porterhouse, it has two connoisseurs fully covered.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 14g Basil
- 1 Garlic clove
- 1 Onion (or shallot)
- 1 Eggplant
- 225g Heirloom tomatoes
- 30ml White balsamic vinegar
- 5g Green peppercorns
- 1 Ciabatta baguettine
- 10g Into the Olive Orchard spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, mustard)
Contains: Barley, Mustard, Sulphites, Wheat
You will need:
Medium pan
Oil
Salt & pepper
BBQ
Heavy pan (or mortar and pestle)
Total Fat
73 g
Saturated Fat
19 g
Sodium
1420 mg
Total Carb
82 g
Sugars
8 g
Protein
88 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Cut the eggplant lengthwise into 1-inch pieces. Medium-dice the tomatoes. Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed. Peel and thinly slice the onion into rounds. Mince the garlic. Pick the basil leaves off the stems. Halve the ciabatta horizontally; drizzle with oil and season with S&P.
Grill the steak
Pat the steak* dry with paper towel and drizzle with oil; season with ⅔ of the spices and S&P. Add to the BBQ and grill, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board. Cover and let rest for at least 10 min. before slicing it against the grain.
Grill the vegetables
Drizzle the eggplant and onion with oil; season with all but a pinch of the remaining spices and S&P. Add to the BBQ and grill, 3 to 5 min. per side, until the onion is charred and the eggplant has softened. Transfer to a cutting board and medium-dice. Transfer to a large bowl.
Grill the ciabatta
Meanwhile, add the ciabatta to the BBQ and grill, 2 to 3 min. per side, until toasted. Transfer to a cutting board and small-dice.
Make the vinaigrette
Heat a medium, dry pan on medium. Add the peppercorns and toast, stirring occasionally, 2 to 3 min., until fragrant. Transfer to a small bowl. In the same pan, heat a generous drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Off the heat, stir in the peppercorns (start with ½), vinegar, 4 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the panzanella & serve
To the bowl of vegetables, add the ciabatta, tomatoes, basil (tear before adding) and vinaigrette. Divide the steak and panzanella between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
