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Special occasions call for a special main dish. Porterhouse Fra Diavolo is an impressive meal that will leave your special someone very happy. Choice pieces of porterhouse steak are beautifully grilled and generously covered in a deliciously spicy fra diavolo barbeque sauce, paired with a phenomenal grilled cherry pepper mixture immersed in an unforgettable basil vinaigrette. Is your mouth watering yet?! Porterhouse Fra Diavolo roughly translates to “get your spice on” with this incredibly flavored steak. Share this special steak and spice up your next special night! Thanks to Cooking Professionally, you can try this dish for Mother’s Day!

Ingredients

For the fra diavolo barbeque sauce:

  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon red pepper flakes
  • 3 cups canned plum tomatoes, puréed
  • 1/4 cup dark brown sugar
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • salt, to taste
  • black pepper, to taste
  • 2 (16-ounce) porterhouse steaks

For the cherry peppers:

  • 1/2 pound cherry peppers
  • 2 tablespoons olive oil
  • salt, to taste
  • black pepper, to taste

For the basil vinaigrette:

  • 1/2 cup basil leaves, fresh
  • 1/4 cup white wine vinegar
  • 1 tablespoon honey
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup olive oil

For the bell peppers:

  • 1 red bell pepper, cored and cut into quarters
  • 1 yellow bell pepper, cored and cut into quarters
  • 2 tablespoons olive oil
  • salt, to taste
  • black pepper, to taste
  • 1/4 cup flat-leaf parsley, chopped

Directions

Step 1 – Preheat an outdoor grill to 400 degrees F.

Step 2 – In a medium grill-proof saucepan placed on the side burner of the grill or directly on the grill grates, heat 3 tablespoons of the olive oil.

Step 3 – Add the onion and the garlic to the heated olive oil and cook until soft, about 5-6 minutes.

Step 4 – Add the red pepper flakes to the onion mixture and cook until fragrant, about 1 minute.

Step 5 – Add the tomatoes, the dark brown sugar, 2 tablespoons of the white wine vinegar, 1 teaspoon of the honey, the salt, and the black pepper and cook, while stirring frequently, until the barbeque sauce has thickened, about 25-30 minutes.

Step 6 – On a large platter, add the porterhouse steaks and evenly season them with the salt and the black pepper.

Step 7 – Add the seasoned porterhouse steaks to the grill and cook until golden-brown and the beef reaches an internal temperature of at least 145 degrees F, about 4-5 minutes per side. Baste the steaks with the barbeque sauce during the last few minutes of cooking.

Step 8 – Transfer the cooked porterhouse steaks from the grill to a clean large platter and brush them with more of the barbeque sauce.

Step 9 – Let the steaks rest before slicing, about 5 minutes.

Step 10 – On a cutting board with a sharp knife, cut the porterhouse steaks into 1/4-inch-thick slices, making sure to always cut against the grain.

Step 11 – In a large bowl, add the cherry peppers and 2 tablespoons of the olive oil and toss to coat.

Step 12 – Add the salt and the black pepper to the cherry peppers and toss to combine.

Step 13 – On a grill-proof sheet pan, evenly spread the seasoned cherry peppers and roast on the grill until the skins blister, about 15-20 minutes.

Step 14 – Transfer the blistered cherry peppers from the grill to a wire rack and let them cool slightly.

Step 15 – On a clean cutting board with a clean sharp knife, discard the stems and seeds from the cherry peppers and roughly chop.

Step 16 – In a clean large bowl, add the basil leaves, the remaining white wine vinegar, the remaining honey, the salt, the black pepper, and 1/2 cup of the olive oil and toss to combine.

Step 17 – In a medium bowl, add the red bell peppers, the yellow bell peppers, the remaining olive oil, the salt, and the black pepper and toss to combine.

Step 18 – Add the seasoned red and yellow bell peppers directly to the grill and cook until the skins start to blacken and blister, about 4-5 minutes.

Step 19 – Transfer the blackened bell peppers from the grill to a clean large platter, and let them cool, about 15 minutes.

Step 20 – On a clean cutting board with a clean sharp knife, roughly chop the bell peppers.

Step 21 – In a large bowl, add the grilled cherry peppers, the grilled red bell peppers, the grilled yellow bell peppers, the parsley, and about 1/4 cup of the basil vinaigrette mixture and stir to combine.

Step 22 – Add the salt and the black pepper to the pepper mixture and stir to combine.

Step 23 – Serve the sliced porterhouse steaks with the dressed pepper mixture.