Photo: Charles Deluvio
Caveman Porterhouse with Poblano Pan-Fry
13 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
240
Calories
4g
Protein
15g
Fat
25g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Wood | not in our table | 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
- Hardwood lump charcoal (not briquettes)
- 4 1 1/4-inch-thick porterhouse steaks or New York strip steaks (each about 16 ounces)
- Coarse sea salt
- Coarsely cracked whole black peppercorns
- 1/3 cup extra-virgin olive oil
- 2 fresh poblano chiles, seeded, cut into 2 x 1/4-inch strips
- 2 red bell peppers, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 cup coarsely chopped fresh cilantro
- 2 large shallots, thinly sliced
- Special equipment: 12-inch-diameter cast-iron skillet; Kettle-style charcoal grill; Natural-bristle pastry brush
- Ingredient info: Fresh poblano chiles (often called pasillas) are available at some supermarkets and at Latin markets.
- Test-kitchen tip: Hardwood lump charcoal is made from pure wood (with no additives or fillers). As the name suggests, this type of charcoal comes in irregularly shaped lumps, unlike the uniformly shaped charcoal briquettes. Look for hardwood lump charcoal at natural foods stores, grill shops, and on
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes