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Porterhouse Steaks with Salsa Verde

Porterhouse Steaks with Salsa Verde, Roasted Garlic Mashed Potatoes with Baby Kale and Cherry Tomato and Red Onion Salad Salsa verde is so versatile it can also be spooned over fish. poultry or grilled vegetables, or even tossed with pasta, gnocchi or gnudi –just use a little starchy cooking water to help sauce adhere.

Serves 4

Originally aired

INGREDIENTS
  • 4 2-inch thick porterhouse steaks, dry-aged recommended, about 3 pounds total weight each
  • Several sprigs of rosemary 
  • Kosher salt and black pepper  
  • Canola or light olive oil, for drizzling, about 1 tablespoon for each steak
  • 4 tablespoons butter for each steak
  • 2 cloves garlic, crushed, for each steak
  •  
  • For the Salsa Verde:
  • 1 small slice stale peasant-style or white bread
  • 3 tablespoons sherry or red wine vinegar 
  • 2 tablespoons water
  • Juice of 1/2 lemon 
  • 2 cups loosely packed parsley, 1 bunch
  • 4 anchovy filets
  • 3 tablespoons capers
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (pepperoncino)
  • 2 hard-boiled egg yolks 
  • 1 shallot, coarsely chopped 
  • 4 cloves garlic 
  • 1/3 cup olive oil 
  •  
  • For the Roasted Garlic Mashed Potatoes: 
  • 1 bulb garlic, ends trimmed to expose cloves
  • Olive oil
  • 1 small sprig rosemary
  • Salt and pepper
  • 4 large Russet potatoes, peeled and cubed  
  • 1/2 to 3/4 cup warm milk and/or chicken stock  
  • About 1/3 cup grated Parmigiano-Reggiano cheese, a couple of handfuls 
  • Freshly grated nutmeg to taste 
  • 4 cups baby kale, loosely packed  
  •  
  •  
  • For the Cherry Tomato and Red Onion Salad: 
  • 1 1/2 to 2 pints cherry tomatoes, halved
  • A handful of parsley, chopped 
  • 1 small red onion, chopped 
  • Olive oil, about 3 tablespoons 
  • Salt and pepper 

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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