Recipe Courtesy of Wilson Creek Winery Ingredients:
2 Porterhouse steaks Kosher salt
Fresh black pepper
Grilled Tomato Relish
4 Roma tomatoes
3 tbsp extra virgin olive oil
1 garlic clove, minced
1 yellow onion, julienned
1/4 cup basil chiffonade (thin strips) 2 tbsp balsamic vinegar
1 tbsp canola oil
Fresh ground pepper
Halve the tomatoes vertically. Toss the tomato halves in olive oil and salt and pepper. Grill the tomatoes skin side up on a charcoal or gas grill, rotating once to create crosshatch marks. Remove the tomatoes from the grill and allow to cool for about 10 minutes.
Heat the canola oil in a heavy bottomed pan over medium heat. Add the onions to the pan and sauté until they are translucent. Add the tomatoes, garlic and basil and sauté for about a minute. Add the balsamic vinegar and cook for another minute or two. Season with salt and pepper.
Season the steaks liberally with salt and pepper. Grill to desired doneness. Top the steaks with the warm tomato relish to serve.