Lunch: Grilled Porterhouse Steak with Summer Vegetables

Chef Kerry Simon of Simon at Palms Place in Las Vegas grills steak and vegetables over a hot charcoal fire, then smokes a whole chicken over the smoldering coals to eat later.

This recipe includes fertility superfoods such as:

Lemon, Asparagus

Health and fertility benefits of Grilled Porterhouse Steak with Summer Vegetables

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

1/2 c. extra-virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 tbsp. chopped oregano
Salt and freshly ground pepper
2 medium zucchini
1 red onion
1 red bell pepper
1/4 lb. shiitake mushrooms
1 lb. asparagus
1 bunch scallions
2 1-inch-thick porterhouse steaks

Instructions

Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard, and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus, and scallions. Season the vegetables with salt and pepper and toss.
In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.
Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.

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