Make chef Michael Vignola’s porterhouse steak at home

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Make chef Michael Vignola’s porterhouse steak with charred scallion and garlic almond vinaigrette at home and in a flash, with just a few ingredients you might already have in your pantry.

Ingredients

Prep for steak

• 1 24 oz porterhouse or any steak (I prefer a larger steak for many rather than individual steaks per person).
• Blended oil (canola, soy or vegetable oil)
• Kosher salt
• Cracked black pepper
• Maldon or coarse sea salt to finish steak

Scallion -- almond vinaigrette (makes 1 ½ cups )

• 2 bunches scallions
• ½ bunch parsley
• 1 tsp crushed red pepper
• 1 grilled lemon
• ½ cup extra virgin olive oil
• 1 tsp Dijon mustard or any in fridge
• 3 tbsp cider vinegar or anything in pantry, sherry, balsamic, red wine etc. (if using white only do 2 tbsp)
• ¼ chopped almonds, pistachios etc. Can use any other nut salted smoked doesn’t matter all good
• Salt and pepper to taste

Sherry caramel

• ¼ cup honey or any other sweetener (agave syrup, maple syrup, corn syrup)
• 1 tbsp sugar
• ½ cup sherry vinegar or any other vinegar besides white.

Method

Season scallions

• Char grill hard
• Chop and add all ingredients except lemon.
• Season finish with grilled fresh squeezed lemon juice

Charred mushroom

• 1-2 Mushrooms -- any mushroom will work (Ideally use Oyster, Trumpet Royal, Enoki or Hen of the Woods)
• Blended oil
• Kosher salt
• Cracked pepper

Sherry caramel Mix sugar and honey over medium heat, add vinegar and reduce until syrup (10 minutes) and reserve. This is a shelf stable and can be made in batches / saved for other applications.