Black Garlic Vinegar with Porterhouse Steak & Gremolata
Summer BBQ’s, low fuss with high rewards.
1 Dry Aged Porterhouse steak – approx 2 inches thick
Ramp Up Black Garlic Vinegar
Extra Virgin Olive Oil
Salt and Pepper
Zest of One Lemon
1 Garlic Clove
¼ Bunch Parsley
Rub steak with a splash of Ramp Up Black Garlic Vinegar, olive oil and generously season with salt and freshly ground pepper. Grill steak to medium rare or to desired temperature and rest for 10 minutes.
For gremolata, finely chop parsley, garlic and lemon zest and mix together.
Slice steak, place on platter and generously season with salt & pepper. Top with gremolata and splash with olive oil & Ramp Up Black Garlic Vinegar. Done.
Serves - 2