Carmine's Restaurant Recipe
6 sweet Italian sausage links
3 tablespoons plus 1 teaspoon olive oil
2 large Russet potatoes, peeled and cut into 1/4 inch slices, patted dry
salt and freshly ground pepper
15 cloves garlic, peeled and left whole
2 large Spanish onions, each peeled and cut into 8 thick slices
2 large red bell peppers, seeded, cored, and cut into 6 equal pieces
1 1/2 pound porterhouse steak at room temperature
2 teaspoons garlic powder
1 teaspoon dried oregano
1/4 cup white vinegar or sweet pepper vinegar from a jar of sweet vinegar red peppers
8 fresh basil leaves, sliced
2 tablespoons chopped fresh parsley
Preheat the oven to 400 degrees.
Rub 1 teaspoon of the oil over the 6 sausage links and place in a small roasting pan. Roast for 15 minutes. Remove from the oven and set aside.
Place the dried potato slices in a roasting pan. Drizzle then with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Toss to coat all slices. Bake for 30 to 35 minutes, until tender and brown. Set aside.
In a medium saute pan, heat 2 tbs of the olive oil over medium heat and add the garlic cloves. Slowly brown them, 5 to 6 minutes, making sure the oil doesn't get too hot; the garlic must cook slowly. Add the onion slices and peppers to the saute pan with the garlic. Season with salt and pepper and cook over medium heat for 15-20 minutes, stirring often, until they are lightly browned and tender. Transfer to a colander and drain about 5 minutes.
Preheat a grill. Preheat the oven to 400 degrees. Season both sides of the steak with garlic powder, salt, and pepper, rubbing the seasonings into the meat.
Spread the sausage, peppers, onions and garlic, and potatoes in a shallow baking pan and sprinkle with the oregano. Roast for about 15 minutes, stirring to encourage even heating.
While the sausage and vegetables heat, grill the steak to desired doneness. Let the steak rest for 5 minutes before slicing it using the bone as a guide to slice around the filet and the sirloin.
Spread the vegetables, potatoes, and sausage on a large platter. Place the sliced steak in the center. Slowly sprinkle the vinegar over the meat and vegetables. Sprinkle the top with basil and parsley.