Recipe: Olives Restaurant Brooklyn Porterhouse with Cilantro Marinade

BROOKLYN PORTERHOUSE WITH CILANTRO MARINADE

FOR THE CILANTRO MARINADE:
2 roasted garlic cloves (recipe follows)
1 tablespoon Dijon mustard
1/4 cup chopped fresh cilantro leaves
Grated zest of 1/2 lemon
2 tablespoons balsamic vinegar
2 tablespoons olive oil
FOR THE STEAK:
1 1/2 to 2 pounds skirt or flank steak*
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper

TO MAKE THE CILANTRO MARINADE:
Place the roasted garlic, mustard, cilantro, lemon zest, balsamic vinegar, and oil in a large shallow glass or ceramic bowl and mash to a paste.

Place the steak in the marinade. Cover and refrigerate at least 8 hours or overnight. turning occasionally.

WHEN READY TO COOK:
Prepare the grill or preheat the broiler.

Remove the steak from the marinade, reserving the marinade. Sprinkle both sides of the steak with the salt and pepper.

Grill or broil for about 5 minutes per side for medium-rare, basting occasionally with the reserved marinade.

Thinly slice on the diagonal and serve.

ROASTED GARLIC

2 garlic bulbs, unpeeled, tops sliced off
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 400 degrees F.

Place the garlic bulbs in a small baking dish and sprinkle with the oil, salt, and pepper.

Bake, uncovered, until the garlic is lightly browned and sofft, about 25 minutes. When following this recipe to make roasted shallots, bake for 50 minutes. Use immediately, or store in the refrigerator for no more than 1 week.

*"Brooklyn porterhouse" is a term that the meat packers in the old Jewish sections of New York used for skirt steak in the early twenties.

Servings: 4
Source: The Olives Table by Todd English and Sally Sampson