Recipes:
**Porterhouse Steaks Verde**
**INGREDIENTS**
4 porterhouse steaks,
(1½ inches thick,
about 1 pound
each)
2 teaspoons salt
2 teaspoons crushed
black peppercorns
2 large red onions,
sliced
½ cup red wine or
beef broth
3 tablespoons butter,
cut into pieces
**SAUCE:**
⅓ cup olive oil
½ cup chopped fresh
parsley
1 tablespoon minced
garlic
1 teaspoon red
pepper flakes
1 teaspoon salt
**SERVES 4**
**Make Ahead**
You can mix the sauce
up to 4 hours ahead. Cover,
but do not refrigerate. If
refrigerated overnight, bring
sauce to room temperature
before serving.
**VARIATION**
Pork chops make
a great-tasting
stand-in for the
porterhouse steaks.
**1** Preheat broiler.
Sprinkle steaks with
salt and pepper. Layer
onion slices in a broiler
pan. Pour wine over
onions; top with butter.
**2** Place steaks over
onions. Broil steaks
5 minutes per side for rare,
8 minutes per side for
medium. Remove steaks
from pan. Place on a
serving platter; cover.
**3** Stir onions. Broil
until wine is almost
evaporated and onions
are tender. Remove pan
from oven.
**4** Meanwhile, for sauce,
whisk oil, parsley,
garlic, pepper flakes and
salt in a small bowl. Serve
steaks on a layer of onions.
Top with sauce.
Make It Quicker
• Leftover steak can
make a quick, well-
rounded lunch. Cut
steak into bite-size
chunks and heat with
your favorite canned
vegetable soup.
