Grilled porterhouse steak and vegetables with fennel sauce

By á-25087

Ingredients

• FENNEL SAUCE
• 1 large fennel bulb, trimmed and quartered
• 1 (1/4-inch-thick) slice lemon
• Fine sea salt
• 1/4 cup extra-virgin olive oil
• 2 teaspoons finely chopped chives
• 1/2 teaspoon Dijon mustard
• Freshly ground black pepper
• GRILLED VEGETABLES
• 3 bell peppers, red, orange, yellow, or a mix, cut lengthwise into 1-inch-wide strips
• 1 large head radicchio, cut into 1/3-inch-thick wedges, keeping root ends intact
• 1 medium red onion, cut into 3/4-inch-thick wedges, keeping root ends intact
• 1 medium zucchini, cut in half lengthwise, then cut crosswise on a diagonal into 1/2-inch-thick slices
• Fine sea salt
• STEAK
• 1 (2 1/2- to 3-pound) Porterhouse steak (2 inches thick), at room temperature

Preparation

Step 1

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.