Recipe for grilled porterhouse steak with pimientos de padrón
Dry-aged porterhouse steak with padrón peppers is a recipe that evokes memories of a sunny holiday in Spain.
The delicious peppers are fantastic to grill and are ready in no time – and should be enjoyed with a touch of salt.
However, it is the dry-aged porterhouse steak, after spending time in a DRY AGER meat aging cabinet, that elevates this dish to new heights.
Ingredients
- 2 pcs. Porterhouse Steaks. Dry-aged.
- Pepper From minced meat
- Salt
- 400 gram Bell Pepper Pimientos de Padrón
- Oil Flavor neutral
- Flake Salt
Instructions
- 1. Take the steaks out of the fridge about 30 minutes before grilling. 2. Light the grill. 3. Brush the steaks with a little oil. 4. Place the two steaks on the grill. 5. It is recommended to grill them "medium" 6. About 3 minutes before they reach the desired temperature, place the pimientos in a pan with a little oil. 7. Place the pan on the grill. 8. After 3 minutes, your pimientos are ready. 9. Cut your porterhouse steak off the bone, slice it thinly and place it on the plate along with the peppers. Remember to salt both.