1/2 c water
1/2 c soy sauce
2 tbsp brown sugar
2 tbsp lemon juice
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tbsp New England Garlic Spice Rub (Montreal Steak Seasoning) from Fuller’s Market
1/2 tsp garlic powder
1/2 tsp hot sauce (Tabasco)
1/4 tsp pepper
3 garlic cloves, smashed
Mix together in Ziplock bag. Seal tightly. Place 4 porterhouse steaks in the bag. Put in refrigerator and marinade up to 1 day.
4 Porterhouse steaks
3 tsp honey
1/2 cup feta cheese
1 bag salad mix
Heat grill to med-high.
Place steak on hot grill and grill for 10 minutes, turning once (internal temp should be 145 degrees).
Place on a plate to rest for at least 15 minutes.
Slice 2 peaches and remove the pits. Rub with extra virgin olive oil.
Place peaches on hot grill. Grill 2 minutes per side.
Remove peaches from grill and slice into wedges. Drizzle wedges with honey.
Place salad greens on plate. Slice tomato and place on top of the greens. Add peach slices to the outside of the plate.
Slice each steak on the diagonal into bite size pieces and lay in the center of salad.
Sprinkle salad with feta and drizzle balsamic vinaigrette.
Prepare for an explosion of flavor! flavor!