Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread
A luxurious grilled meal featuring perfectly cooked porterhouse steaks seasoned with herbes de Provence, accompanied by a colorful array of grilled summer vegetables including eggplant, tomatoes, zucchini, and bell peppers. Served with grilled garlic-rubbed sourdough bread for a complete feast.
Ingredients
- •4 tablespoons olive oil
- •2 whole porterhouse steaks
- •¼ cup herbes de Provence
- •1 to taste kosher salt and pepper
- •3 whole Italian eggplants
- •6 whole beefsteak tomatoes
- •3 whole zucchini
- •3 whole portobello mushrooms
- •2 whole red bell peppers
- •6 cloves garlic
- •⅓ cup fresh rosemary
- •½ cup olive oil
- •1 to taste kosher salt and pepper
- •1 loaf sourdough bread
- •¼ cup olive oil
- •1 clove garlic
- •1 to taste kosher salt
- •1 set slate tiles
Cooking Instructions
- 1.
If using a charcoal grill, prepare for high heat. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.
15 min
- 2.
Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 115°F for medium-rare (the temperature will continue to rise as steaks rest), 10-15 minutes per side.
30 min
- 3.
Transfer to a cutting board or platter and let rest 20 minutes before slicing.
20 min
- 4.
If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium high.
5 min
- 5.
Cut a small strip from rounded side of eggplant halves so they will lie flat. Combine eggplants, tomatoes, zucchini, mushrooms, bell peppers, garlic, and rosemary on a rimmed baking sheet; drizzle with oil, season with salt and black pepper, and toss to coat. Place vegetables on slate and grill until browned and tender, 5-8 minutes per side. (Some vegetables may cook faster than others.) Transfer to a platter.
16 min
- 6.
If using a charcoal grill, coals should still be around medium heat. If using a gas grill, keep heat at medium-high.
2 min
- 7.
Drizzle both sides of each slice of bread with oil. Place bread on slate and grill until golden brown, about 2 minutes per side. Transfer to a serving board or plate, rub both sides of bread with garlic, and season with salt.
4 min
- 8.
Serve steaks with grilled vegetables and bread alongside.
5 min
