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Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes & Kalamata Olives

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Grilled Porterhouse Steak is one of our favorite dinners. This time, we decided to marinate our thick Porterhouse steak with olive oil and a fusion of Italian seasonings. Rich herbal flavors combine with spicy chili heat that elevates the grilled steak from good to great.

Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes over Arugula.

Grilled Porterhouse Steak in Italy

Bistecca Alla Fiorentina inspired our bistecca (grilled steak) recipe. La Bistecca, as it is called in Florence,  is a large porterhouse that usually weighs 2 pounds and more. Not all tourists realize that carne alla brace or carne alla griglia is very popular in Tuscany and other parts of Italy. It’s not just pasta or polenta. ?

Grilled Porterhouse Steak is famous in Florence, Italy

 

As we were reading up on this famous steak, we found that there’s only one way to cook and eat authentic Florentine steak, and that is rare. At our house, we eat steak medium-rare. Tuscan white beans (cannellini) traditionally accompany La Bistecca while we chose to serve our steak with colorful marinated cherry tomatoes over arugula.

Grilled Porterhouse Steak Sicilian Style -- sign advertising the steak.

Bistecca alla Siciliana

Honey was busy at the counter trimming the steak when he asked, ” What kind of seasoning does a Florentine Steak have on it?”

I looked over the Tuscan steak recipes in front of me. “Salt, freshly ground pepper, and extra-virgin olive oil, right before it’s grilled.”

“Why don’t we do something different?” he said.

“Like what?”

Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes over Arugula

 

“Like the hot Sicilian spice seasoning.” Honey picked up the spice tin and checked out the ingredients. (not an affiliate we just like it a lot) “It’s a blend of basil, fennel seed, chili flakes, garlic, black pepper, and Himalayan pink salt. That’s Italian. We’ll use it with olive oil to make a paste and use it like a marinade.”

“Just like our grilled lamb,” I said. “Good idea! Instead of Bistecca Alla Fiorentina,  it’ll be Bistecca Alla Siciliana.”

Preparing the Porterhouse Steak

First thing Honey did was trim the steak. Then he slathered the Italian spice paste on both sides of the meat. {I do include a spice recipe to make your own spice blend.} Instead of letting the meat marinate in a plastic bag, he put it on a plate, covered it with plastic wrap, then set it in the fridge.

Grilled Porterhouse Steak Sicilian Style with hot spicy marinade before grilling.

He left the steak to marinate in the fridge for 8 hours. Thirty minutes before grilling, he took the meat from the fridge and let it start to come to room temperature.

While Honey got the grill ready, I made the herb oil seasoning that will go on the grilled Porterhouse steak.

Marinate the Cherry Tomatoes

Along with the rustic Sicilian cuisine, we decided that arugula and marinated cherry tomatoes would look beautiful next to the grilled steak.

Grilled Porterhouse Steak Sicilian Style with Herb Marinated Cherry Tomatoes

 

So, while the steak was marinating in the fridge, I made up a herb marinade for the tomatoes. In a bowl, I whisked olive oil, lemon balsamic vinegar, basil, thyme, garlic, crushed red pepper flakes, salt, and pepper.

The halved tomatoes go in the bowl with the marinade, and the bowl of tomatoes joined the meat in the fridge.

Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes over Arugula. Tuscan steak with a spicy marinade.

Grilling the Bistecca Alla Siciliana

It was time to prepare the dinner. The grill was hot and ready for the steak. Honey seared the steak first on one side and then the other. Once it was done to our likeness (medium-rare), he took it off the grill and let it rest for 5- 10 minutes.

It’s important that the grilled Porterhouse steak rests so that the juices redistribute and the steak ends up juicy and flavorful.

I drizzled the herb oil over the meat and served it with the marinated cherry tomatoes over arugula.

Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes over Arugula. Tuscan steak with a spicy Italian marinade.

We hope you’ll give the Italian steak method a try, you won’t be disappointed.

Tutti a tavola è pronto

Un caro saluto e alla prossima.

Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes over Arugula. Tuscan steak with a spicy Italian marinade.

Thick grilled Porterhouse steak on a white plate surrounded by red, yellow, orange, grape tomatoes over green arugula leaves.

Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes over Arugula. Tuscan steak with a spicy Italian marinade.

Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes & Kalamata Olives

Grilled Porterhouse Steak Sicilian Style marinates the thick steak in a fusion of southern Italian seasonings then once it's grilled is served with marinated cherry tomatoes over arugula.
5 from 17 votes
Print Pin Rate
Course: Dinner, Grilled Meat, main dish, Meat, Steak
Cuisine: American, Italian
Keyword: company meal, special steak, thick grilled steak, tomato arugula salad
Prep Time: 20 minutes
Cook Time: 8 hours 15 minutes
Resting time: 5 minutes
Total Time: 8 hours 35 minutes
Servings: 2 servings
Calories: 1007kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 1 1 1/2 to 2-pound Porterhouse steak, about 1 3/4 to 2 inches thick
  • 2 Tablespoons olive oil
  • 2 1/2 Tablespoons Hot Italian Spice
  • 4 sprigs fresh thyme finely chopped
  • 2 sprigs fresh rosemary finely chopped
  • 2 sprigs oregano finely chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes or more if you like spicy
  • 1/4 teaspoon black pepper
  • 2 cloves garlic minced
  • 2 Tablespoons extra virgin olive oil
  • zest and juice of 1 lemon
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoons kosher salt and pepper
  • 12 oz. multi-color cherry tomatoes washed and halved
  • 1/2 cup Kalamata olives halved
  • 1/4 cup olive oil
  • 2 Tablespoons balsamic vinegar I used lemon flavored white
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons freshly ground pepper
  • 2 sprigs fresh thyme chopped
  • 12 leaves fresh basil roughly chopped
  • 1 clove garlic minced
  • 1/4 teaspoon red pepper flakes
  • 3 cups fresh arugula

Instructions

  • Make a paste out of the Hot Italian Spice and the 2 Tablespoons olive oil. If you don't have a complete spice like the hot Italian, mix the 7 ingredients starting with the thyme and ending with the garlic with the 2 Tablespoons of olive oil.
  • Rub the paste onto the meat, both sides. Place the meat on a plate and cover with plastic wrap. Refrigerate at least for 2 hours, preferable more.
  • **Meanwhile, make the herb oil. In a small bowl, mix together the olive oil, lemon juice plus the zest, thyme, oregano, salt, and pepper.
  • Remove the steak from the refrigerator 30 minutes prior to grilling. Preheat the grill to high heat.
  • Sear until you reach your desired doneness, about 5-8 minutes for medium-rare. Your best bet is to use an instant read thermometer. 140 to 145 F. Place the steak on a plate and lightly tent with foil.
  • This is very importatant!!! Let the meat rest at least 5 minutes but 10 is better. During the cooking process water comes out of the cess. If you cut the meat immediately, it will drain onto your cutting board or plate. Let it rest lightly tented with foil. The fluid will absorb back into the meat.
  • Sprinkle the steak with the herb oil and serve with the marinated tomatoes over arugula.
  • ****Marinate the Tomatoes:
  • In medium size mixing bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, basil, thyme, garlic, and crushed rep pepper flakes. Add tomatoes and gently toss to combine.
  • Allow the tomatoes to marinate for 2 or more hours in the refrigerator. Bring to room temperature before serving.
  • Serve over the arugula.

Notes

This recipe was inspired by several sources:
Tuscan Steak with Marinated Cherry Tomatoes from Half Baked Harvest
Tuscan Rib-Eye Steak from Giada de Laurentiis
Bistecca all Fiorentina from Michael Chiarello

Nutrition

Serving: 2g | Calories: 1007kcal | Carbohydrates: 22g | Protein: 39g | Fat: 86g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 1827mg | Potassium: 1128mg | Fiber: 7g | Sugar: 7g | Vitamin A: 53.6% | Vitamin C: 64.5% | Calcium: 26.9% | Iron: 55.1%

Note: Recipes and content from © 2017 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie.

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Comments

  2. That is one amazing looking steak! I love this combination of ingredients and flavor. I can’t wait to make this.

    Reply

  5. This looks and sounds like a meal that my husband and I would so love! I printed your recipe, I’ll be making it. Pinned and tweeted too. Thank you for sharing it with us at the #BloggingGrandmothersLinkParty!

    Reply

  6. Oh my goodness my husband would absolutely love this. And so would I. Beautifully presented and it looks so good. Thanks for sharing this #BloggingGrandmothersLinkParty. I will share on social media.

    Reply

  8. Wow, Marisa, this recipe sounds delicious and the photography is beautiful. My husband and I love the porterhouse as well, but I’ve never tried seasoning it just this way–I will now. Thanks for linking up at #BloggingGrandmothersLinkParty. I have shared this post on social media.

    ~Christie

    Reply

    • Thank you, Christie! The porterhouse steak is really good. It doesn’t disguise the flavor of the meat, just enhances it. Thank you for sharing the post!! I really appreciate it.

      Reply

  15. OMG you have made me want to visit Italy more then ever now.. For me that is Italy on a plate forget about pasta.. I love the vibrant colours and your photos are stunning

    Reply

  16. The crust on your steak looks fantastic! I’m loving the seasonings and the fresh veggies on the side! Sounds delicious right now!

    Reply

  17. This looks fabulous and I’m so glad you decided to go with the Sicilian seasoning and made it lil different. The steak looks so nicely cooked and the combination of marinated tomato+kalmata olives definitely goes with the meaty dish. Great Pictures 🙂

    Reply

  18. Looking forward to the grilling season..so making delicious recipe to try and this steak looks perfectly done!! Love the marinate you have used and the beautiful cherry tomato on the side.

    Reply

  22. Marisa that is perfect steak meal. Italian seasonings made wonders here. Love that you made simple yet colorful cherry tomatoes and arugula to go with it. You can invite me some time.

    Reply

  23. What a beautiful presentation!
    I love that you started out with Florentine in mind and ended up modifying the recipe so you had Sicilian style instead! That sounds so much like my house. We go down a path, then take a left turn and end up somewhere new. lol

    Reply

  26. OMG….just pour me a glass of wine…and I will be a very happy girl. This looks amazing. I am so happy grilling season is here. I really need to go to Italy….the food is incredible!! This is a winner dish.

    Reply

  27. That is a gorgeous piece of meat and that color you have – wow.. Love ! The sound of balsamic vinegar, thyme, garlic, rosemary.. oh what a party – amazing flavor combination

    Reply

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