I love this time of the year. Hot of summer fades, weather of sweater begins! It’s also great grilling weather, with the cooler air being balanced by the heat of the grill.
September starts a busy time of the year, when I don’t always want to take the time to cook all day. Does that mean that quality has to suffer? I say no!
Simple and quick does not equate to mediocre and boring. A steak and salad meal is fast yet delicious, at least at my house, and dishes are minimized.
- 1" thick porterhouse steak
- kosher salt and black pepper to taste
- 1 head of Romaine lettuce, cut in half lengthwise
- 2 ounces olive oil
- 2 tbsp 18 year old balsamic vinegar, stored for 2 hours in the freezer
- 2 ounces Piave Vecchio Oro Tempo cheese, shaved
- Fleur de Sel salt to taste
- For the steak, set up a 2 zone fire on the grill. Salt and pepper the steak 30 minutes before cooking and let the steak rest.
- Place the porterhouse steak on the cool side of the grill, closing the lid. I prefer to put the strip side of the steak closest to the fire. After 4-5 minutes, turn the steak and leave for another 4-5 minutes, or until the steak is at about 100 degrees F internal temperature. Place the steak directly over the hottest part of the fire for up to 1 minute per side to sear. Remove the steak from the grill and rest under foil for 5 minutes.
- While the steak is grilling, drizzle the olive oil on the cut side of the halves of the lettuce. When the steak is resting, place the lettuce over the hot part of the grill until it just starts to char. Remove from the grill and immediately drizzle the balsamic vinegar over the lettuce, then place the shaved cheese on the halves and sprinkle with Fleur de Sel salt.
- Serve the steak and salad together and enjoy!
Easy steak, easy salad, great meal. Simple, elegant, delicious. And even better when enjoyed with a great Imagery Winery Dragonsleaf Syrah.
After enjoying this, I drove a few miles to a nearby lake to take some sunset photos… I thought I’d share a bit…