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Entree
2 servings
10 minutes
15-20 minutes
Chef Tom Fraker
2 porterhouse steaks
Sea salt, freshly ground pepper & granulated garlic, to taste
1 tablespoon extra virgin olive oil plus more as needed
1 tablespoon unsalted butter
1 (8 oz.) package Melissa’s Cipolline Onions, peeled
½ pound Melissa’s Veggie Sweet Mini Peppers
½ pound Melissa’s Baby Dutch Yellow® Potatoes (DYPs), sliced thin
Season the steaks on both sides with the salt, pepper and garlic and set aside.
In a sauté pan, heat the olive oil and melt the butter.
Add the cipolline onions, season with salt and pepper and caramelize them over medium-high heat, stirring occasionally. Once caramelized, remove the onions and set aside.
Prepare a hot grill.
In a bowl, add the veggie sweets and DYP slices. Toss with extra virgin olive oil and salt and pepper.
Place them on the grill and cook until you get nice grill marks on all sides. Remove and set aside.
Now add the steaks and grill until desired doneness.
Plate everything equally on 2 plates and serve.
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