Chili-Glazed Porterhouse Steak with Grilled Salad

This is steak-house fare—a big porterhouse with grilled greens on the side.

PREP: 15 minutes GRILL: 20 to 30 minutes

MAKES: 5 main-dish servings

CHILI-GLAZED PORTERHOUSE STEAK

¼ cup chili sauce

¼ cup balsamic vinegar

¾ teaspoon salt

1 garlic clove, crushed with garlic press

1 beef loin porterhouse or T-bone steak,

2 inches thick (about 2 ¼ pounds)

GRILLED SALAD

1 large head radicchio, cut into 6 wedges

3 medium heads Belgian endive, each cut lengthwise in half

3 tablespoons olive oil

1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried rosemary, crushed

½ teaspoon salt

1. Prepare outdoor grill for direct grilling over medium heat.

2. Prepare the steak: In a pie plate or deep dish, mix chili sauce, vinegar, salt, and garlic. Trim all fat from steak; add steak to chili-sauce mixture and turn to coat on both sides.

3. Place steak on hot grill rack and brush with half the chili-sauce mixture remaining in plate. Cook steak 20 to 30 minutes for medium-rare or until of desired doneness, turning steak occasionally and brushing with chili-sauce mixture remaining in plate halfway through grilling.

4. Meanwhile, prepare the salad: In small bowl, mix oil, rosemary, and salt. Place radicchio and endive on grill over medium heat with the steak; brush with olive-oil mixture. Cook, turning them occasionally, until vegetables are tender-crisp, 5 to 10 minutes.

5. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing. Slice steak and serve with the grilled salad.

EACH SERVING: About 205 calories, 22g protein, 5g carbohydrate, 10g total fat (4 saturated fat), 57mg cholesterol, 590mg sodium