Grilled Porterhouse with Salsa Verde, Grilled Spring Onions, and Arugula White Bean Salad

Serves 2 | Prep: 20 min | Cook: 20 min | Total: 40 min

INGREDIENTS

For the Porterhouse

1 porterhouse steak (from your Ox Box), brought to room temp 30–45 minutes before cooking

olive oil

kosher salt

cracked black pepper

For the Salsa Verde

½ cup flat-leaf parsley (packed)

¼ cup fresh mint

2 tbsp capers

1 clove garlic

zest and juice of 1 lemon

¼ cup olive oil

salt and red pepper flake to taste

For the Spring Onions

1 bunch spring onions

olive oil

salt and pepper

For the White Bean Salad

1 can (15 oz) white beans (drained and rinsed)

2 cups arugula

1 tbsp olive oil

1 tbsp lemon juice

salt and pepper

INSTRUCTIONS

1. Make the salsa verde. Finely chop parsley, mint, capers, and garlic by hand or pulse briefly in a food processor. Stir in lemon zest, lemon juice, and olive oil. Season with salt and chili flake. Set aside — it gets better as it sits.

2. Prep the steak. Pat dry, rub with olive oil, and season aggressively with salt and pepper on both sides and along the bone.

3. Grill the steak. Get your grill ripping hot. Sear the steak 4–5 minutes per side for medium-rare, then stand it up on the bone for 2 minutes to finish. Rest 10 minutes before cutting.

4. Grill the spring onions. Toss with olive oil, salt, and pepper. Grill alongside the steak 3–4 minutes per side until charred and tender.

5. Toss the salad. Combine white beans and arugula. Dress with olive oil and lemon juice, season, and toss just before serving.

6. Serve. Cut the strip and tenderloin away from the bone and slice against the grain. Plate with the spring onions and white bean salad. Spoon salsa verde generously over everything.