Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes over Arugula. Tuscan steak with a spicy Italian marinade.
Print Recipe
5 from 1 vote

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.
Prep Time20 mins
Cook Time8 hrs 15 mins
Resting time5 mins
Total Time8 hrs 35 mins
Course: Dinner, Grilled Meat, main dish, Meat, Steak
Cuisine: American, Italian
Keyword: company meal, special steak, thick grilled steak, tomato arugula salad
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%