Perfect Backyard Porterhouse

Yield: 4 servings

Ingredients

• 9 x 13 inch aluminum foil pan
• 2 pounds baby new red potatoes, cut into 1 inch chunks
• 1 fennel bulb, cored and thinly sliced
• 1 shallot, peeled and minced
• 5 tablespoons unsalted butter
• 1/3 cup red wine
• Salt and pepper to taste
• 1/2 pound asparagus, thick bottoms snapped off, stalks cut in half
• 4 (18 ounce) Certified Angus Beef® porterhouse steaks*

Instructions

1. Place potatoes, fennel, shallot, butter, red wine, salt and pepper in foil pan. Seal tightly with aluminum foil and place on medium-high grill to steam, approximately 20 minutes.
2. Add asparagus to vegetable tray; stir and continue to cook over medium heat 5 to 10 more minutes.
3. Season steaks with salt and pepper. Grill to medium rare or desired doneness.
4. Remove steaks and let rest for 5 minutes.
5. Serve steak with vegetables and sauce from pan.

Notes

* Other cuts that you can use for this recipe: T-bone Steak, Ribeye Steak

Nutrition

Per serving: Calories: 1045 Fat: 50g Saturated Fat: 24g Cholesterol: 317mg Carbohydrate: 38g Dietary Fiber: 5g Protein: 101g Sodium: 352mg Iron: 69% of Daily Value

Attribution

Recipe and photo used with permission from: Certified Angus Beef