Yield: 4 servings
2-1/2 lb Porterhouse steak
Sauce:
6 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoons honey
1 teaspoon cayenne
1 tablespoons Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoons Worcestershire
Salt and freshly ground
black pepper to taste
Season the steak with salt and pepper. Combine all sauce ingredients.
Grill the porterhouse for 5 minutes on each side while basting with the sauce. Serve with grilled scallions and cast iron potato salad.