This fantastic recipe was developed by a Chef Trevor Tack, a friend of Hasty-Bake, and is one you will definitely want to try this Spring! It is colorful, flavorful, and beautiful!
Kalbi Style Porterhouse with Green Tomato Relish
- Prep Time
- Cook Time
- 2 Porterhouse Steaks
- Difficulty Level Simple
- 2 1.75in thick porterhouse steaks
- Kalbi Marinade:
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tbsp apple cider vin
- 1 thumb size knob of ginger, peeled and rough chopped
- 4 crushed garlic cloves
- 1 tbsp sesame oil
- 2 tbsp chopped green onions
- 2-3 green tomatoes, seeded and diced
- 1/2 cup of fine diced sweet onion (washing will take away the "bite")
- 4 red fresno chilis or other mild pepper sliced into thin rings
- 1/2 tbsp toasted sesame seeds
- 1/2 cup loosely packed cilantro leaves
- 1 tbsp apple cider vin
- 1/2 tbsp white sugar or honey
- salt and pepper to taste
- For the marinade: using a food processor, blender, or immersion blender mix marinade ingredients well. If you don't have any of these tools, you can simply mix it up until the sugar is dissolved.
- Place the steaks in separate zip-lock bags and distribute the marinade evenly.
- Allow to rest in the refrigerator for at least 2 hours, and up to 6 hours.
- For the relish: mix all relish ingredients and let rest for an hour.
- Prepare Hasty-Bake for grilling.
- Grill steaks until preferred internal temperature has been reached, flipping only once.
- Remove steaks from the grill and allow to rest for 5-10 minutes.
- To serve, first cut the meat off of the bone, then slice both sides into .75in slices, and finally reassemble on a platter.
- Top with relish and more fresh cilantro and/or sesame seeds if desired. Enjoy!
Trevor Tack is the executive chef of the McNellie’s Group of restaurants, which includes McNellie's, The Tavern, Yokozuna, and Dilly Deli.Read more about this chef..