-= Exported from BigOven =-

Grilled Tuscan Porterhouse With White Bean-Mushroom Salad

Recipe By: HOT OFF THE GRILL with Bobby Flay - (Show # HG-1C
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Main Dish, Grilling, Beef

-= Ingredients =-
1/4 cup extra-virgin olive oil
1 teaspoon coarsely-cracked black pepper
1 tablespoon chopped rosemary
1 tablespoon finely-chopped garlic
1 porterhouse steak - (abt 3 lbs)
Kosher salt ; to taste
White Bean Salad With Shiitake Mushrooms ; (see recipe)

-= Instructions =-
Combine all the ingredients in a medium baking dish. Add the steak and toss
to coat. Cover and let marinate in the refrigerator for at least 24 hours
or up to 2 days. Bring steak to room temperature before grilling.

Preheat grill. Remove steak from marinade and wipe off any excess and
season with salt to taste. Sear the steak for 3 to 4 minutes per side.
Close the grill and continue cooking for 10 to 15 minutes for medium-rare.
Let rest for 10 minutes. Cut into 1/2-inch thick slices.

This recipe yields 8 servings.

Comments: Original title as listed is "Grilled Tuscan Porterhouse with
White Bean-Grilled Shiitake Mushroom Salad."

Formatted for MC6 04-22-2002 by Joe Comiskey -


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

White Bean Salad With Shiitake Mushrooms

Recipe By: HOT OFF THE GRILL with Bobby Flay - (Show # HG-1C
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Side Dish, Salads/Dressings

-= Ingredients =-
4 shiitake mushroom caps
Olive oil ; as needed
Salt ; to taste
Freshly-ground black pepper ; to taste
2 cups warm white beans, cooked or canned ; rinsed, drained,
and heated
3 tablespoon chopped fresh parsley
2 tablespoon chopped fresh thyme
3 tablespoon chopped chives
3 plum tomatoes ; finely diced
4 tablespoon lemon juice
3 tablespoon olive oil
1 teaspoon finely-chopped garlic
1/4 cup grated Parmesan cheese

-= Instructions =-
Preheat grill. Brush mushrooms with some of the oil and season with salt
and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice
into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms,
herbs and tomatoes.

Whisk together the lemon juice, olive oil and garlic and pour over the
beans. Add the cheese and season with salt and pepper to taste.

This recipe yields 8 servings.

Formatted for MC6 04-22-2002 by Joe Comiskey -


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **