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.
- 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
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.
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.
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.