Porterhouse Steaks with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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Fra Diavolo BBQ Sauce:
3 Tbsp olive oil
1 Spanish onion, finely chopped
6 garlic cloves, finely chopped
1 Tbsp red pepper flakes
3 cups canned plum tomatoes, pureed
2 Tbsp tomato paste
1/2 cup dark brown sugar
1 Tbsp chopped fresh oregano
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
Salt and freshly ground pepper
Cherry Pepper-Tomato Relish:
1/4 cup red wine vinegar
1 clove garlic, finely chopped
Salt and freshly ground pepper
1/2 cup olive oil
1/2 lb cherry peppers, halved
4 plum tomatoes, cored and quartered
1/4 cup chopped flat leaf parsley
2 porterhouse steaks (about 1 lb each)
Parsley leaves for garnish


Make the Fra Diavolo BBQ Sauce:
Heat oil in a medium saucepan on side burners or grates of the grill. Add onion and garlic and cook until soft. Add red pepper flakes and cook for 1 minute. Add remaining BBQ sauce ingredients, season with salt and pepper and cook until sauce has thickened, 25 to 30 minutes.

Make the Cherry Pepper-Tomato Relish:
Whisk together vinegar, garlic, salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning.

Make the steaks:
Season steak on both sides with salt and pepper. Grill over high heat until golden brown, 4 to 5 minutes. Turn and continue grilling for 4 to 5 for medium-rare meat. Baste with the BBQ sauce during the last few minutes. Remove from the grill and brush with more of the BBQ sauce. Let steaks rest for 5 minutes, then slice 1/4 inch thick. Spoon the cherry pepper-tomato relish over the steak and garnish with parsley leaves.