Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread

Ingredients for Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread

• 60ml olive oil plus more for slate

• 2 2-2 1/2"-thick porterhouse steaks (about 1.8kg total), room temperature

• 40g herbes de Provence

• Kosher salt, freshly ground pepper

• 3 small Italian aubergines (about 675g), halved lengthwise

• 6 small beefsteak tomatoes (about 900g ), halved crosswise

• 3 small courgette (about 450g ), halved lengthwise

• 3 portobello mushrooms (about 450g ), stems removed

• 2 large red peppers (about 450g ), cut lengthwise into 1 1/2" strips

• 6 garlic cloves, thinly sliced

• 1/3 cup fresh rosemary leaves

• 1/2 cup olive oil

• Kosher salt, freshly ground pepper

• 1 medium round loaf sourdough bread (about 675g), cut into 1" wedges

• 60ml olive oil

• 1 garlic clove, halved

• Kosher salt

• Special equipment: A few 16x16" untreated natural slate floor tiles 1/4-1/3" thick (in case one breaks)

If using a charcoal grill, prepare for high heat. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.

Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 46°C for medium-rare (the temperature will continue to rise as steaks rest), 10-15 minutes per side.

Transfer to a cutting board or platter and let rest 20 minutes before slicing.

If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium high.

Cut a small strip from rounded side of aubergine halves so they will lie flat. Combine aubergines, tomatoes, courgette, mushrooms, peppers, garlic, and rosemary on a rimmed baking sheet; drizzle with oil, season with salt and black pepper, and toss to coat. Place vegetables on slate and grill until browned and tender, 5-8 minutes per side. (Some vegetables may cook faster than others.) Transfer to a platter.

If using a charcoal grill, coals should still be around medium heat. If using a gas grill, keep heat at medium-high.

Drizzle both sides of each slice of bread with oil. Place bread on slate and grill until golden brown, about 2 minutes per side. Transfer to a serving board or plate, rub both sides of bread with garlic, and season with salt.

Serve steaks with grilled vegetables and bread alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.