Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes & Kalamata Olives

Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes & Kalamata Olives

Grilled Porterhouse Steak is one of our favorite dinners. This time, we decided to marinate our thick Porterhouse steak with olive oil and a fusion of Italian seasonings. Rich herbal flavors combine with spicy chili heat that elevates the grilled steak from good to great.

 

Grilled Porterhouse Steak in Italy 

Bistecca Alla Fiorentina inspired our bistecca (grilled steak) recipe. La Bistecca, as it is called in Florence,  is a large porterhouse that usually weighs 2 pounds and more. Not all tourists realize that carne alla brace or carne alla griglia is very popular in Tuscany and other parts of Italy. It’s not just pasta or polenta.

 

As we were reading up on this famous steak, we found that there’s only one way to cook and eat authentic Florentine steak, and that is rare. At our house, we eat steak medium-rare. Tuscan white beans (cannellini) traditionally accompany La Bistecca while we chose to serve our steak with colorful marinated cherry tomatoes over arugula.  

 

Bistecca alla Siciliana

Honey was busy at the counter trimming the steak when he asked, ” What kind of seasoning does a Florentine Steak have on it?” 

I looked over the Tuscan steak recipes in front of me. “Salt, freshly ground pepper, and extra-virgin olive oil, right before it’s grilled.”  

“Why don’t we do something different?” he said. 

“Like what?”

 

“Like the hot Sicilian spice seasoning.” Honey picked up the spice tin and checked out the ingredients. (not an affiliate we just like it a lot) “It’s a blend of basil, fennel seed, chili flakes, garlic, black pepper, and Himalayan pink salt. That’s Italian. We’ll use it with olive oil to make a paste and use it like a marinade.”

“Just like our grilled lamb,” I said. “Good idea! Instead of Bistecca Alla Fiorentina,  it’ll be Bistecca Alla Siciliana.”  

Preparing the Porterhouse Steak 

First thing Honey did was trim the steak. Then he slathered the Italian spice paste on both sides of the meat. {I do include a spice recipe to make your own spice blend.} Instead of letting the meat marinate in a plastic bag, he put it on a plate, covered it with plastic wrap, then set it in the fridge.  

He left the steak to marinate in the fridge for 8 hours. Thirty minutes before grilling, he took the meat from the fridge and let it start to come to room temperature.

While Honey got the grill ready, I made the herb oil seasoning that will go on the grilled Porterhouse steak. 

Marinate the Cherry Tomatoes

Along with the rustic Sicilian cuisine, we decided that arugula and marinated cherry tomatoes would look beautiful next to the grilled steak.

 

So, while the steak was marinating in the fridge, I made up a herb marinade for the tomatoes. In a bowl, I whisked olive oil, lemon balsamic vinegar, basil, thyme, garlic, crushed red pepper flakes, salt, and pepper.  

The halved tomatoes go in the bowl with the marinade, and the bowl of tomatoes joined the meat in the fridge.

  

Grilling the Bistecca Alla Siciliana

It was time to prepare the dinner. The grill was hot and ready for the steak. Honey seared the steak first on one side and then the other. Once it was done to our likeness (medium-rare), he took it off the grill and let it rest for 5- 10 minutes. 

It’s important that the grilled Porterhouse steak rests so that the juices redistribute and the steak ends up juicy and flavorful. 

I drizzled the herb oil over the meat and served it with the marinated cherry tomatoes over arugula. 

We hope you’ll give the Italian steak method a try, you won’t be disappointed. 

Tutti a tavola è pronto

Un caro saluto e alla prossima.

Calories

196 cal

Fat

16 g

Carbs

10 g

Protein

5 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Marisa Franca @ All Our Way

Yields 2 servings

Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes & Kalamata Olives

Grilled Porterhouse Steak Sicilian Style marinates the thick steak in a fusion of southern Italian seasonings then once it's grilled is served with marinated cherry tomatoes over arugula.

20 minPrep Time

As we were reading up on this famous steak, we found that there’s only one way to cook and eat authentic Florentine steak, and that is rare. At our house, we eat steak medium-rare. Tuscan white beans (cannellini) traditionally accompany La Bistecca while we chose to serve our steak with colorful marinated cherry tomatoes over arugula.  

Bistecca alla Siciliana

Honey was busy at the counter trimming the steak when he asked, ” What kind of seasoning does a Florentine Steak have on it?” 

While Honey got the grill ready, I made the herb oil seasoning that will go on the grilled Porterhouse steak. 

Marinate the Cherry Tomatoes

Along with the rustic Sicilian cuisine, we decided that arugula and marinated cherry tomatoes would look beautiful next to the grilled steak.

So, while the steak was marinating in the fridge, I made up a herb marinade for the tomatoes. In a bowl, I whisked olive oil, lemon balsamic vinegar, basil, thyme, garlic, crushed red pepper flakes, salt, and pepper.  

The halved tomatoes go in the bowl with the marinade, and the bowl of tomatoes joined the meat in the fridge.

Grilling the Bistecca Alla Siciliana

Calories

Fat

Carbs

Protein

Click Here For Full Nutrition, Exchanges, and My Plate Info

20 minPrep Time

8 hr, 15 Cook Time

8 hr, 35 Total Time

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Ingredients

  • 2 Tablespoons olive oil
  • 2 1/2 Tablespoons Hot Italian Spice
  • 4 sprigs fresh thyme, finely chopped
  • 2 sprigs fresh rosemary, finely chopped
  • 2 sprigs oregano, finely chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes (or more if you like spicy)
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoons kosher salt and pepper
  • 12 oz. multi-color cherry tomatoes washed and halved
  • 1/2 cup Kalamata olives, halved
  • 1/4 cup olive oil
  • 2 Tablespoons balsamic vinegar (I used lemon flavored white)
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons freshly ground pepper
  • 2 sprigs fresh thyme chopped
  • 12 leaves fresh basil, roughly chopped
  • 1 clove garlic minced
  • 1/4 teaspoon red pepper flakes
  • 3 cups fresh arugula
Read the whole recipe on All Our Way