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by Katerina (Katina) Mountanos June 16, 2021 0 Comments

This Father’s Day, let’s give Dad a meal he’ll really love! A delicious porterhouse steak gets a major upgrade with a luxurious dip in Kosterina Dark Chocolate Balsamic Vinegar before hitting the grill. Double the steak up with veggie kebabs and show Dad just how much you appreciate him. Splash a little extra Dark Chocolate Balsamic on the steak straight off the grill to take your steak to another level--and dress up the serving plate with a decorative drizzle.

Ingredients:

Serves (4)

Steak:

  • 2-24 ounce porterhouse steaks (about 1.5" thick)
  • 1 cup Kosterina Dark Chocolate Balsamic Vinegar
  • 1 teaspoon dried oregano 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper

Tangy Veggie Kebabs

  • 4 skewers
  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 2 small green zucchinis
  • 2 small yellow squash
  • 4 Tablespoons Kosterina Extra Virgin Olive Oil
  • Kosher salt and fresh cracked pepper to taste

Directions:

Steak:

  1. Heat grill to 450 degrees.
  2. Pour the Kosterina Dark Chocolate Balsamic Vinegar into a resealable plastic bag, add the steaks, oregano, salt & pepper and refrigerate for at least 30 minutes, up to 6 hours.
  3. Remove the steaks from the marinade and carefully place them on the grill with the bone facing you.
  4. Leave the steak on the grill undisturbed for 2 minutes.
  5. Carefully lift the steaks with metal tongs and rotate them 90 degrees, placing them back down on the same side to create cross hatch grill marks.
  6. After 3 minutes flip the steaks and repeat steps 3 and 4.
  7. Remove the steaks from the grill and immediately drizzle about 1 Tablespoon of Kosterina Dark Chocolate Balsamic Vinegar over each steak.
  8. Allow the steaks to rest for 10 minutes before serving. 
  9. Before serving, drizzle Dark Chocolate Balsamic Vinegar around the edge of the serving platter or plate. Enjoy!

Tangy Veggie Kebabs 

  1. Presoak 4 wooden skewers for at least one hour.
  2. Cut all of the peppers and vegetables into 2” x 1” pieces. 
  3. Thread the peppers and vegetables onto the skewers.
  4. Drizzle with Kosterina Extra Virgin Olive Oil.
  5. Sprinkle the skewers with salt and pepper
  6. Place the skewers on the hot grill 6 minutes prior to grilling the steaks
  7. Rotate every two minutes to char all sides.
  8. Finish with a drizzle of Kosterina Extra Virgin Olive Oil and serve alongside the grilled steaks. Enjoy!
Katerina (Katina) Mountanos
Katerina (Katina) Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.



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