Kalbi Style Porterhouse with Green Tomato Relish - Recipes - Hasty Bake Charcoal Grills

Ingredients

• 2 1.75in thick porterhouse steaks
• Kalbi Marinade:
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/4 cup water
• 2 tbsp apple cider vin
• 1 thumb size knob of ginger, peeled and rough chopped
• 4 crushed garlic cloves
• 1 tbsp sesame oil
• 2 tbsp chopped green onions
• Relish:
• 2-3 green tomatoes, seeded and diced
• 1/2 cup of fine diced sweet onion (washing will take away the “bite”)
• 4 red fresno chilis or other mild pepper sliced into thin rings
• 1/2 tbsp toasted sesame seeds
• 1/2 cup loosely packed cilantro leaves
• 1 tbsp apple cider vin
• 1/2 tbsp white sugar or honey
• salt and pepper to taste
• For the marinade: using a food processor, blender, or immersion blender mix marinade ingredients well. If you don’t have any of these tools, you can simply mix it up until the sugar is dissolved.
• Place the steaks in separate zip-lock bags and distribute the marinade evenly.
• Allow to rest in the refrigerator for at least 2 hours, and up to 6 hours.
• For the relish: mix all relish ingredients and let rest for an hour.
• Prepare Hasty-Bake for grilling.
• Grill steaks until preferred internal temperature has been reached, flipping only once.
• Remove steaks from the grill and allow to rest for 5-10 minutes.
• To serve, first cut the meat off of the bone, then slice both sides into .75in slices, and finally reassemble on a platter.
• Top with relish and more fresh cilantro and/or sesame seeds if desired. Enjoy!
• Recipe type: Grill , Sauces & Marinades
• By: Trevor Tack