(pair with Wilson Creek Winery ’08 Zinfandel)
2 porterhouse steaks
kosher salt
fresh black pepper
Grilled tomato relish:
4 Roma tomatoes
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 yellow onion, julienned
¼ cup basil chiffonade (thin strips)
2 tablespoons balsamic vinegar
1 tablespoon canola oil
kosher salt
fresh black pepper
Halve the tomatoes vertically. Toss the tomato halves in olive oil
with salt and pepper. Grill the tomatoes skin side up on a charcoal
or gas grill, rotating once to create crosshatch marks. Remove the
tomatoes from the grill and allow to cool for about 10 minutes.
Heat the canola oil in a heavy bottomed pan over medium heat.
Add the onions to the pan and sauté until they are translucent. Add
the tomatoes, garlic and basil and sauté for about a minute. Add the
Balsamic vinegar and cook for another minute or two. Season with
salt and pepper.
Season the steaks liberally with salt and pepper. Grill to desired
doneness. Top the steaks with the warm tomato relish to serve.