Hungry Bastard

This is one of my favorite things to do with a nice steak with a bit of an Italian twist. I got the original recipe from one of my favorite grilling cook books, Boy Gets Grill, by Bobby Flay but do it a bit differently than what is suggested in the book.

The sauce would probably work well with just about any barbecue. Ribs are especially good with this sauce.

We served this with some rosemary potatoes and a simple garden salad. Mmmmm good!

Ingredients

• 2 (28 oz.) bone-in porterhouse steaks, about 1 1/2″ thick
• 3 tbsp olive oil
• 1 yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 tbsp. hot red pepper flakes
• 3 c. canned plum tomatoes, pureed
• 1 c. dark brown sugar
• 2 tbsp. tomato paste
• 2 tbsp. honey
• 2 tbsp. chopped fresh Italian parsley leaves
• 2 tbsp. chopped fresh basil leaves
• 1 tbsp. chopped fresh oregano leaves
• Salt and fresh ground pepper

Directions:

Sauce:

1. Heat the oil in a saucepan over medium-high heat, add the onion, and cook, stirring until soft, about 5 minutes; do not brown.
2. Add the garlic and pepper flakes and cook for 1 minute.
3. Add the remaining ingredients (except steak), season to taste with salt and pepper, and simmer until thickened, 35-40 minutes.

Note: The sauce can be made 2 days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before serving.

Steaks:

1. Heat your grill to high.
2. Season the steaks with plenty of salt and pepper. Set aside a few tablespoons of sauce for brushing on the cooked steaks and set aside about 1/2 c. of sauce to pass at the table.
3. Grill the steaks until lightly charred and crusty, 4-5 minutes.
4. Turn the steaks over, reduce heat to medium or move to a cooler part of the grill, and brush the tops of the steaks with sauce. Close the grill hood and grill for 5 minutes.
5. Open the grill hood and continue grilling, brushing often with the sauce, until medium-rare, about 5 minutes more.
6. Remove the meat from the grill and brush with the sauce. Let rest for 5 more minutes, then cut away from the bone and then cut meat into 1″ thick slices.

This dish is great served over a bed of your favorite pasta or alone with a great salad and mashed potatoes!

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This entry was posted on Sunday, December 10th, 2006 at 8:23 pm and is filed under Barbeque, Beef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.