Porterhouse Steak with Grilled Salad

Easy to prepare, 10 min plus standing.




1 Large head radicchio 3 Medium heads Belgian endive 3 Tbsps olive oil 1 Tbsp chopped fresh rosemary or 1 teaspoon dried rosemary, crushed Salt ¼ cup chili sauce ¼ cup balsamic vinegar 1 Garlic clove, crushed with side of knife 1 Beef porterhouse steak, 2 inches thick (about 2 pounds)

Nutritional information

No nutrition information available


* Prepare outdoor grill. Prepare grilled salad: Cut radicchio into 6 wedges. Cut each head of endive lengthwise in half. In cup. mix oil, chopped rosemary, and ½ teaspoon salt. Set aside. In pie plate or deep dish, mix chili sauce, vinegar, ¾ teaspoon salt, and garlic until well combined. * Add steak to chili sauce mixture, turn to coat. Place steak on grill over medium heat; brush with half of chili sauce mixture. * Grill steak, turning occasionally, 20 to 30 min for medium-rare, or until desired doneness; brush with remaining chili sauce mixture halfway through grilling. Transfer to cutting board. Let Stand 10 min, keep warm. * Meanwhile, place vegetables on grill, brush with oil mixture. Grill, turning occasionally, 5 to 10 min, until tender-crisp. Thinly slice steak' arrange on serving platter with grilled salad.