Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread
Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread is a flavorful Continental Global Delicacies dish prepared with quality ingredients. If using a charcoal grill, prepare for high heat.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIf 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 115°F 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 eggplant halves so they will lie flat.
Combine eggplants, tomatoes, zucchini, mushrooms, bell 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.