Tuscan-Style Porterhouse Steak with Capers, Olives, and Red Bell Peppers | Lindsay
Ingredients - 2 porterhouse steaks, 1 1/2 inches thick (about 1 1/2 pounds each) - 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided - 1/2
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Ingredients
- 2 porterhouse steaks, 1 1/2 inches thick (about 1 1/2 pounds each)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon Kosher or sea salt
- 1 teaspoon freshly ground black pepper, divided
- 3 red bell peppers, quartered
- 1 cup halved Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
- 1/4 cup drained Lindsay® Capers
- 1 tablespoon minced fresh parsley
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