Grilled porterhouse steak and vegetables with fennel sauce

Grilled porterhouse steak and vegetables with fennel sauce

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings




  • 1

    large fennel bulb, trimmed and quartered

  • 1

    (¼-inch-thick) slice lemon

  • Fine sea salt

  • ¼

    cup extra-virgin olive oil

  • 2

    teaspoons finely chopped chives

  • ½

    teaspoon Dijon mustard

  • Freshly ground black pepper


  • 3

    bell peppers, red, orange, yellow, or a mix, cut lengthwise into 1-inch-wide strips

  • 1

    large head radicchio, cut into ⅓-inch-thick wedges, keeping root ends intact

  • 1

    medium red onion, cut into ¾-inch-thick wedges, keeping root ends intact

  • 1

    medium zucchini, cut in half lengthwise, then cut crosswise on a diagonal into ½-inch-thick slices

  • Fine sea salt


  • 1

    (2½- to 3-pound) Porterhouse steak (2 inches thick), at room temperature


FOR SAUCE: Cook fennel and lemon in a medium saucepan of salted boiling water until tender, about 15 minutes, then drain; discard lemon. Transfer fennel to the bowl of a food processor; add 5 tablespoons water, oil, chives, mustard and generous pinch salt and pepper. Purée until smooth. Transfer sauce to a serving bowl. FOR VEGETABLES AND STEAK: Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Grill vegetables, turning as needed, until slightly charred and tender, 8 to 12 minutes. Transfer to a large platter and season with salt. Grill steak, shifting meat every 30 seconds or so to avoid flare-ups and brown evenly, until well browned, 8 to 10 minutes. Turn and repeat procedure on second side. Using tongs, prop steak up and grill edges until browned. Grill sides of steak again, until meat is cooked to rare (about 120° on an instant-read thermometer, inserted 1 1/2 inches into steak; meat will be cooler near the bone). Total cooking time will be 25 to 35 minutes. Transfer steak to a cutting board and let rest for 10 minutes. Slice steak; serve with vegetables and sauce.


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