Coffee Rubbed Grilled Porterhouse W Garlic Orange Vinaigrette Recipes

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GRILLED PORTERHOUSE



Grilled Porterhouse image

Perfect for Father's Day, I can't believe this simple, yet oh so tasty recipe is not already here! Do NOT cook longer than medium, my Mom likes her steak well-done! (No wonder she says she doesn't like steak, it has been reduced to shoe leather! LOL) Time does not include marinading time. Adapted from Fine Cooking - Issue 33.

Provided by Scoutie

Categories     Steak

Time 22m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 tablespoon fresh ground black pepper
2 shallots, sliced (about 1/2 cup)
1 sprig rosemary, leaves stripped from stem
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
2 tablespoons olive oil
1 porterhouse steak, about 32 oz. (2 inches thick)
1 tablespoon coarse salt, kosher salt or 1 tablespoon sea salt

Steps:

  • In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture.
  • Let marinade for 1 to 2 hours.
  • Set aside and prepare the grill to medium hot (you'll be able to hold your hand just above the grate for 2 seconds).
  • Drain liquid from the steak and rub both sides of the steak with salt.
  • Grill the steak on one side for 7 to 10 minutes, keeping the smaller tenderloin section over a less intense heat.
  • If there are flare-ups, move the steak to another part of the grill that is cooler.
  • Turn the steak and grill for another 6 to 7 minutes. It should be rare to medium rare at this point.
  • Medium is about 10 minutes per side.
  • Transfer the steak to a wooden carving platter and let it rest for 3 to 4 minutes so the meat relaxes and the juices redistribute.
  • Serve it whole or else carve it, slice it, and reassemble it, saving the juices to pour over it.
  • Fight over who gets which piece of the steak. LOL.

ORANGE CUMIN VINAIGRETTE WITH ROASTED GARLIC



Orange Cumin Vinaigrette with Roasted Garlic image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 8

1 teaspoon cumin seeds
1/3 cup orange juice, preferably freshly squeezed
Grated zest of one well washed orange
1 tablespoon sherry vinegar
1/4 cup roasted garlic pulp
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Steps:

  • Preheat oven to 350 degrees. Place cumin seeds on a small ovenproof plate or baking sheet and roast in oven 3 to 5 minutes until their fragrance is released. Remove from oven and allow to cool. Place orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin seeds in the blender. Whirl to blend thoroughly then slowly pour in olive oil while machine is running so as to form an emulsion.

COFFEE RUBBED GRILLED PORTERHOUSE W/ GARLIC/ORANGE VINAIGRETTE



Coffee Rubbed Grilled Porterhouse W/ Garlic/Orange Vinaigrette image

Make and share this Coffee Rubbed Grilled Porterhouse W/ Garlic/Orange Vinaigrette recipe from Food.com.

Provided by Abby Girl

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon roasted garlic, mashed
1 teaspoon kosher salt
1/2 cup orange juice concentrate, thawed
2 tablespoons Dijon mustard
1/4 cup lime juice, fresh
1 cup olive oil
black pepper, freshly grounded
2 tablespoons coffee beans, coarsely grounded
2 tablespoons pecans, finely chopped
1 tablespoon black pepper, freshly grounded
1 tablespoon cocoa powder, unsweetened
1 1/2 teaspoons kosher salt
1/2 teaspoon cinnamon
2 (36 ounce) porterhouse steaks, 2-inch thick
1 tablespoon olive oil

Steps:

  • Vinaigrette: Whisk together all the ingredients for the vinaigrette. Set aside.
  • Rub: Combine the ingredients for the rub. Set aside.
  • Pat the steaks dry with paper towels and rub with the olive oil. Rub the coffee mixture into the steaks all over, massage and pressing to generously coat with the mixture. Set aside at room temperature for 20 - 30 minutes.
  • Preheat grill to medium high.
  • Grill the steaks for 8 - 10 minutes a side for medium rare. Brush some of the vinaigrette on the steaks while cooking. Remove the steaks from the grill and let rest for 3 - 5 minutes.
  • Carve the steak in slices, and serve over a puddle of the vinaigrette.
  • Note: I found that there was way too much vinaigrette needed. Unless you like lots of sauce on your foods, I would cut the recipe in half. I plan on using the leftovers on steamed veggies.
  • I just bought a Magic Bullet mini chopper -- this made chopping up the coffee beans, pecans and black pepper a snap. Once they were individually grounded up, I combined the rest of the ingredients. I got giddy over an appliance!
  • Porterhouse steaks are not cheep -- but the flavor that came from this meat was absolutely incredible. A cheaper grade of beef could be used, but make sure that it is well marbled.

Nutrition Facts : Calories 1847, Fat 151.4, SaturatedFat 43.4, Cholesterol 321.5, Sodium 1448.5, Carbohydrate 19.1, Fiber 2.3, Sugar 14.1, Protein 100.5

ORANGE VINAIGRETTE



Orange Vinaigrette image

A low-fat vinaigrette recipe

Provided by Candice

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 5

¼ cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard
2 teaspoons honey
⅛ teaspoon cracked black pepper

Steps:

  • In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g

STEAK COFFEE RUB



Steak Coffee Rub image

This gives steak an extra flavor kick! Rub on a steak and grill!

Provided by Dwaine

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 4

Number Of Ingredients 7

1 tablespoon espresso coffee powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon chili powder

Steps:

  • Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.

Nutrition Facts : Calories 28.4 calories, Carbohydrate 6.6 g, Fat 0.4 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 590.9 mg, Sugar 4.1 g

GRILLED ENDIVE WITH ORANGE VINAIGRETTE



Grilled Endive with Orange Vinaigrette image

Categories     Salad     Vegetarian     Quick & Easy     Orange     Summer     Endive     Gourmet

Yield Makes 2 servings

Number Of Ingredients 4

1 navel orange
1 1/2 teaspoons white-wine vinegar
1 tablespoon plus 2 teaspoons olive oil
2 Belgian endives

Steps:

  • Prepare grill.
  • With a vegetable peeler remove two 1 1/4- by 1/2-inch strips zest from orange and cut lengthwise into very thin strips. Squeeze enough juice from orange to measure 1 tablespoon. In a bowl whisk together zest, orange juice, vinegar, 1 tablespoon oil, and salt and pepper to taste until combined well.
  • Halve endives lengthwise, keeping halves from separating into leaves, and brush all over with remaining 2 teaspoons oil. Season endives with salt and pepper and grill, cut sides down, on a rack set 5 to 6 inches over glowing coals 6 minutes. Turn endives and grill until just tender, 6 minutes more. (Alternatively, endives may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
  • Serve endives drizzled with vinaigrette.

GRILLED PORTERHOUSE STEAKS



Grilled Porterhouse Steaks image

Categories     Low/No Sugar     Wheat/Gluten-Free     Steak     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 Servings

Number Of Ingredients 3

three 1 1/2-inch-thick porterhouse steaks (each about 2 to 2 1/4 pounds)
3 tablespoons mixed whole peppercorns (see above note)
1 1/2 teaspoons coarse salt

Steps:

  • Prepare grill.
  • Let steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130°F. for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.) Transfer steaks to a platter and let stand 10 minutes.
  • Serve steaks sliced.

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