Kalbi Style Porterhouse with Green Tomato Relish

Prep time:

120 minutes

Cook time:

15 minutes

Yield:

2 Porterhouse Steaks

Difficulty level:

Simple

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!

Ingredients

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
Relish:
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

Instructions

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!