Features

Read it and eat it: Double Cross and Tuscan Porterhouse Steak

Enjoy the true story of D-Day spies with Bobby Flay's steak recipe.

Double Cross by Ben Macintyre is a captivating narrative of the spies who wove a web so intricate it ensnared Hitler’s army and carried thousands of D-Day troops across the Channel in safety. Bobby Flay’s Tuscan Porterhouse Steak is just as captivating.

Eat It.

Tuscan Porterhouse Steak
with Balsamic-Rosemary Steak Sauce and Grilled Treviso
Recipe from Bobby Flay’s Barbecue Addiction by Bobby Flay, Stephanie Banyas and Sally Jackson
Serves 4 to 6

PORTERHOUSE STEAK
1/4 cup canola oil, plus more for drizzling
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
2 (16-ounce) porterhouse steaks, each 1 1/2 inches thick
Kosher salt and freshly ground black pepper
Balsamic-Rosemary Steak Sauce (recipe follows)
2 heads Treviso
Balsamic vinegar
Extra-virgin olive oil
4 ounces crumbled Gorgonzola
Fresh flat-leaf parsley leaves, for garnish
Fresh rosemary, for garnish

1. Marinate the steaks: Whisk together the canola oil, garlic, and chopped rosemary in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours.

2. Soak 1 cup almond wood chips in water for at least 30 minutes.

3. Remove the steaks from the refrigerator 30 minutes before cooking.

4. Heat your grill to high for direct grilling. Add the drained wood chips to the coals in a charcoal grill or put them in a smoker box of a gas grill. Close the cover and let smoke build for 10 minutes.

5. Remove the steaks from the marinade and pat dry. Season both sides liberally with salt and pepper. Grill until charred on both sides and cooked to medium, 5 to 6 minutes per side. Remove the steaks from the grill and drizzle with a little of the steak sauce. Tent loosely with foil and let sit for 5 minutes before slicing.

6. While the steaks are resting, drizzle the Treviso with canola oil and season with salt and pepper. Grill until slightly charred and wilted, about 1 minute. Flip over and grill for 1 minute just to heat through.

7. Put the Treviso on a platter, drizzle with a little balsamic and some olive oil, and add the Gorgonzola. Top with slices of the steak and drizzle with more steak sauce. Garnish with parsley and rosemary.

BALSAMIC-ROSEMARY STEAK SAUCE
2 cups balsamic vinegar
2 garlic cloves, smashed
3 fresh rosemary sprigs
1 large grilled or jarred roasted red pepper, peeled, seeded, and diced
2 tablespoons prepared horseradish
2 tablespoons clover honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper

1. Combine the balsamic vinegar, garlic, and rosemary in a small saucepan and boil over high heat until reduced by half. Remove the rosemary sprigs and let the mixture cool to room temperature.

2. Put the roasted peppers, horseradish, honey, molasses, and Worcestershire in a blender, add the cooled balsamic mixture, the olive oil, and red wine vinegar, and blend until smooth; season with the salt and black pepper.