Porterhouse Steak with Zucchini Pepper Salsa

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Porterhouse Steak and Zucchini Pepper Salsa

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Are you looking to kick up your steak a notch by combining it with fresh, robust flavors you wouldn’t typically experiment with? Well, this recipe is for you.

Porterhouse is a cut of steak most of us drool over. It’s rich in flavor and tender, making it one of the most popular cuts. It comes from the loin area of the cow – right underneath the backbone – which is known for housing other incredible cuts like the tenderloin.

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Top that porterhouse steak with this fresh zucchini and pepper salsa and you’ll wonder why you didn’t try it sooner. The light and airy taste of the salsa is the perfect pairing you never expected for your steak.

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Porterhouse Steak with Zucchini Pepper Salsa
Porterhouse Steak and Zucchini Pepper Salsa
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
  • 4 USDA Prime Dry-Aged Porterhouse Steaks
  • salt and pepper to taste
  • 3 tbsp olive oil divided, 2 and 1 tbsp
  • 1 Diced Zucchini
  • 1 Diced Sweet Red Pepper
  • 1 Garlic Clove minced
  • 1 tsp Tarragon
  • 1 tbsp Cilantro finely chopped
  • 2 tbsp Balsamic vinegar
  • Fresh Lemon Juice
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
  • 4 USDA Prime Dry-Aged Porterhouse Steaks
  • salt and pepper to taste
  • 3 tbsp olive oil divided, 2 and 1 tbsp
  • 1 Diced Zucchini
  • 1 Diced Sweet Red Pepper
  • 1 Garlic Clove minced
  • 1 tsp Tarragon
  • 1 tbsp Cilantro finely chopped
  • 2 tbsp Balsamic vinegar
  • Fresh Lemon Juice
Porterhouse Steak and Zucchini Pepper Salsa
Instructions
  1. Let steak rest at room temperature for 30 minutes while you prepare the salsa. Salt and pepper the steak generously on both sides.
  2. Combine zucchini, red pepper, garlic, tarragon, and cilantro in a medium bowl. Pour lemon juice, 1 tbsp olive oil, and balsamic vinegar over the vegetables and spices; stir to combine. Set aside.
  3. Preheat a skillet with 2 tbsp olive oil over high heat.
  4. Place one steak on the skillet and sear for 2-3 minutes on each side. If necessary, turn the heat to low and allow to cook for another 2-3 minutes until the steak reaches your desired level of doneness. Allow to rest on a cutting board for 5 minutes before serving. Repeat with each steak.
  5. Top with a generous portion of zucchini pepper salsa. Enjoy!
Recipe Notes

If you’re not fond of a salsa topping your steak, you can always enjoy this salsa as a light, refreshing side dish for your steak, too. The salsa also works well with other vinegar, like red wine or white, so feel free to experiment with your favorite kinds to get just the right flavor. Make your weekly shopping easier by ordering steaks online from Chicago Steak Company! In addition to porterhouse, we have all your other favorites like T-bone, ribeye, filet mignon, strip steaks, and more.

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