Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette
22 Ingredients
  • 3 tablespoons olive oil
  • 1 Spanish onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon red pepper flakes
  • 3 cups canned plum tomatoes, pureed
  • 2 tablespoons tomato paste
  • 1 cup dark brown sugar
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh oregano leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh basil leaves
  • Salt and freshly ground black pepper
  • 2 porterhouse steaks, about 1 1/2-inches thick
  • Cherry Pepper-Tomato in Vinaigrette, recipe follows
  • 1/4 cup red wine vinegar
  • 1 clove garlic, finely chopped
  • Salt and freshly ground pepper
  • 1/2 cup olive oil
  • 1/2 pound cherry peppers, stemmed, seeded and roasted or prepared (in jar), sliced
  • 2 piquillo peppers, sliced
  • 1/2 pound cherry tomatoes, sliced in 1/2
  • 1/4 cup chopped flat-leaf parsley
Nutrition
1015
51% daily value
4 servings
                                       
                                           
     

Fat

86% 56

Saturated

61% 12

Trans

- 1

Monounsaturated

- 35

Polyunsaturated

- 5

Carbs

22% 67

Carbs (net)

- 60

Fiber

29% 7

Sugars

- 54

Sugars, added

- 44

Protein

128% 64

Cholesterol

52% 155

Sodium

68% 1642

Calcium

18% 179

Magnesium

20% 86

Potassium

35% 1661

Iron

53% 10

Zinc

95% 10

Phosphorus

93% 653

Vitamin A

25% 225

Vitamin C

147% 132

Thiamin (B1)

24% 0

Riboflavin (B2)

64% 1

Niacin (B3)

104% 17

Vitamin B6

186% 2

Folate equivalent (total)

16% 65

Folate (food)

- 65

Folic acid

- 0

Vitamin B12

217% 5

Vitamin D

2% 0

Vitamin E

58% 9

Vitamin K

137% 165
Comments
 
×