No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Porterhouse with Shallots and Potatoes

In a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other.

  • prep: 35 mins
    total time: 45 mins
  • servings: 4

Ingredients

  • 1 pound shallots (about 12), unpeeled
  • 1 1/4 pounds russet potatoes (about 3 medium), cut into 1 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • Vegetable oil, for grill
  • 2 1/4 pounds bone-in porterhouse or sirloin steak

Cook's Note

To eat the shallots, simply slit their skins and squeeze out the soft flesh.

Directions

  1. Step 1

    Heat a grill to medium-high. Place shallots and potatoes separately on two large double layers of foil lined with parchment paper; drizzle with olive oil and season with salt and pepper. Fold parchment and foil around vegetables and crimp edges to form two packets.

  2. Step 2

    Clean and lightly oil hot grill. Grill vegetables, flipping once, until shallots are soft and potatoes are cooked through and crisp around edges, 30 minutes.

  3. Step 3

    After vegetables have been on grill 10 minutes, season steak with salt and pepper and grill, turning occasionally, until medium-rare, 15 to 20 minutes. Transfer steak to a cutting board and tent loosely with foil. Let rest 10 minutes before cutting meat from both sides of bone and thinly slicing against the grain. Serve with shallots and potatoes.

Source
Everyday Food, July/August 2011

Reviews (1)

  • 4 Jul, 2012

    Very nice!