Grilled Dry Rubbed Porterhouse on Pear Salad, Red Onion Relish

The heck with steak and potatoes - I like my steak on greens; more crunch and less carbs. Kick up your salad with sliced pear and garnish your steak with a spicy red onion relish.

1/2 2-inch red onion, sliced thinly into quarter moons

Onion marinade:

1/2 cup favorite light vinegar (white, rice or cider for example)

1/2 cup water

palmful fresh Parsley leaves, sliced

Dry steak rub - 1 tsp of each:

garlic powder

onion powder

dried, crushed thyme leaves

ground coriander

crushed red pepper flakes

Trader Joe’s 21 Salute Spice mix

Porterhouse steak: I used 1 large, thick (1-inch) ~1-1/2 lb steak, but this could be done with most any steak serving 4.

Pear salad:

1 just under-ripe pear, thinly sliced

5 oz mixed salad greens (I used butter lettuce and arugula)

juice of 1 lemon

1 Tbsp olive oil

salt and freshly ground black pepper to taste

2 Tbsp Thai sweet chili sauce

1 Tbsp sundried tomatoes, packed in oil, minced

Mix the rub ingredients in a small bowl.

About an hour before you are ready to cook, remove the steak from the refrigerator. Rub 2 teaspoons of the rub on one side of the steak. Flip and rub another 2 teaspoons of the rub on the other side. Allow the steak to come to room temperature, marinating for the next hour or so. You can flip once or twice.

In the meantime, mix the onions with the marinade, and set aside. Toss every so often. It’s even better if you can prepare the onions the night before, resting covered in the fridge.

When you are ready to cook, preheat a grill too high. Grill the steak, flipping once or twice until cooked medium rare, or to taste. Use a thermometer to determine inner temperature desired (145F for medium rare according to the USFDA, but this is conservative and I prefer 135F for medium rare).

While the steak cooks, drain the onions and toss with the chili sauce and sun-dried tomatoes. Toss the pear with the salad greens in a large bowl and dress to taste.

Let steak rest on a cutting board for 5 minutes.

Slice steak at an angle and plate salad, distributed about 4 plates. Serve steak slices on top of salad and garnish with onion relish.

Serves 4.

Cook’s Note: Here I also topped the steak with an herb butter - put the butter on fast so the heat from the steak melts the butter.

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