Steak University

Porterhouse Steak with Zucchini Pepper Salsa

CourseMain Dish

Servings	Prep Time
4people	20minutes

Cook Time	Passive Time
25minutes	5minutes

Servings	Prep Time
4people	20minutes

Cook Time	Passive Time
25minutes	5minutes

Ingredients

4 USDA Prime Dry-Aged Porterhouse Steaks
salt and pepperto taste
3tbsp olive oildivided, 2 and 1 tbsp
1 Diced Zucchini
1 Diced Sweet Red Pepper
1 Garlic Cloveminced
1tsp Tarragon
1tbsp Cilantrofinely chopped
2tbsp Balsamic vinegar
Fresh Lemon Juice

Instructions

Let steak rest at room temperature for 30 minutes while you prepare the salsa. Salt and pepper the steak generously on both sides.
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.
Preheat a skillet with 2 tbsp olive oil over high heat.
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.
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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