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Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread
18 ingredients
8 servings
openrecipes
This Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread recipe is a complete summer meal.
Estimated Nutrition (whole recipe, rough)
807
Calories
23g
Protein
17g
Fat
143g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 olive oil plus more for slate
- 2 2–2 1/2-inch-thick porterhouse steaks (about 4 pounds total), room temperature
- 1/4 herbes de Provence
- Kosher salt, freshly ground pepper
- 3 small Italian eggplants (about 1 1/2 pounds), halved lengthwise
- 6 small beefsteak tomatoes (about 2 pounds), halved crosswise
- 3 small zucchini (about 1 pound), halved lengthwise
- 3 portobello mushrooms (about 1 pound), stems removed
- 2 large red bell peppers (about 1 pound), Cut lengthwise into 1 1/2-inch strips
- 6 garlic cloves, thinly sliced
- 1/3 fresh rosemary leaves
- 1/2 olive oil
- Kosher salt, freshly ground pepper
- 1 medium round loaf sourdough bread (about 1 1/2 pounds), cut into 1-inch wedges
- 1/4 olive oil
- 1 garlic clove, halved
- Kosher salt
- A few 16x16-inch untreated natural slate floor tiles 1/4–1/3 inch thick (in case one breaks)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes