Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash and Poached Egg, and Tuscan Kale Chips (Anne Burrell) Recipe

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Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash and Poached Egg, and Tuscan Kale Chips (Anne Burrell)
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Ingredients
30
Count
Nutrition
3949
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Bagna Cauda Sauce:
  2. For the steak: Preheat the oven to 450 degrees F. Combine the salt, sugar, porcini powder, pimenton, garlic powder and cayenne pepper in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the outsides of each steak generously with the rub, and then let sit 20 minutes.
  3. Preheat a grill pan over medium-high heat.
  4. When the grill pan is very hot, cook the steaks until well charred on both sides. Transfer to a sheet tray in the oven, 5 minutes, and then remove and let rest in a warm spot, 10 minutes. Cut the steaks off the bones, and slice on the bias across the grain.
  5. For the bagna cauda sauce: Heat the olive oil, red pepper flakes, anchovies and garlic in a medium saucepan over medium heat and cook, 10 minutes. At the last minute before serving, whisk in the butter, 2 pats at a time, waiting for the butter to almost melt before incorporating more. Spoon the sauce into ramekins.
  6. Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley. Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate. Serve alongside the steaks.
  7. Roasted Cauliflower:
  8. Preheat the oven to 450 degrees F. Toss the cauliflower with olive oil and season with salt. Spread out on a sheet pan and roast until the cauliflower is golden and tender, 10 to 15 minutes.
  9. Tuscan Kale Chips:
  10. Preheat the oven to 450 degrees F. Place the kale in a bowl, drizzle lightly with olive oil and season with salt and pepper. Toss to evenly coat the leaves, and then arrange in a single layer on a baking sheet. Bake until just crisp, about 8 minutes.
  11. Porcini Hash and Poached Egg:
  12. Heat the olive oil in a large saute pan over medium-high heat. When the oil is hot, cook the mushrooms until golden brown, about 8 minutes, and then pour in the white wine and reduce until evaporated. Season with salt and remove from the heat.
  13. Bring a large pot of water to boil. Add in the white vinegar and reduce to a simmer. Carefully break and add the eggs and poach, about 3 minutes. Remove from the water with a slotted spoon or spider, drain slightly over the water, and tap on a paper towel to remove any excess water. Sprinkle lightly with salt.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3948.67 Kcal (16532 kJ)
Calories from fat 1382.12 Kcal
% Daily Value*
Total Fat 153.57g 236%
Cholesterol 300.66mg 100%
Sodium 2193.4mg 91%
Potassium 1710.02mg 36%
Total Carbs 427.5g 143%
Sugars 17.66g 71%
Dietary Fiber 54.17g 217%
Protein 201.56g 403%
Vitamin C 189.7mg 316%
Vitamin A 0.4mg 13%
Iron 1.4mg 8%
Calcium 168mg 17%
Amount Per 100 g
Calories 395.14 Kcal (1654 kJ)
Calories from fat 138.31 Kcal
% Daily Value*
Total Fat 15.37g 236%
Cholesterol 30.09mg 100%
Sodium 219.49mg 91%
Potassium 171.12mg 36%
Total Carbs 42.78g 143%
Sugars 1.77g 71%
Dietary Fiber 5.42g 217%
Protein 20.17g 403%
Vitamin C 19mg 316%
Iron 0.1mg 8%
Calcium 16.8mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 91
    Points
  • 100
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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