Grilled Porterhouse Steaks With Braised Endive And Tomatoes
|For the braised endives|
|Butter||2 Tablespoon, diced|
|Fennel seeds||1⁄8 Teaspoon, ground|
|Vine ripened tomatoes||16 (Golf-Ball Sizes)|
|Chicken stock||2 Cup (32 tbs), warm|
|Flat-leaf parsley||1 Tablespoon, chopped|
|For the steaks|
|Porterhouse steak||64 Ounce (4 Steaks, 16 Ounce Each)|
|Black pepper||1⁄4 Teaspoon|
|Flat leaf parsley sprigs||4 (For Garnish)|
1) Preheat the oven to 375 degrees and get the grill ready.
2) Slice the endives in half and discard the core.
3) Slightly grease a shallow baking dish with butter.
4) Place the sliced endives in the baking dish in a single layer and sprinkle salt and fennel seeds on top.
5) Place the tomatoes around the endives and add a small dollop of butter on top of each endive.
6) Add in a bay leaf and thyme sprigs and pour warm chicken stock all over the endives.
7) Bake covered for about 30 minutes until the endives turn soft but do not become dry. Turn them over halfway between the baking time.
8) Season the steaks with salt and pepper and grill for 4 to 5 minutes on each side for medium-rare and 6 to 7 minutes for medium.
9) Transfer the endives and tomatoes gently to the corner of a warm serving plate.
10) Discard the bay leaf and thyme and reduce the braising liquid over the stove for about 5 minutes until it thickens slightly and gets a glaze.
11) Place the steak in the centre of the plate and pour the glazed sauce over it. Serve hot.