2 large russet potatoes, peeled and sliced into ¼-inch slices, patted dry
Salt and ground black pepper
15 garlic cloves, peeled and left whole, plus 2 cloves, peeled and minced
2 large onions, each peeled and cut into thick slices
2 red bell peppers, seeded, cored, and cut into 6 pieces
2 green bell peppers, seeded, cored, and cut into 6 pieces
36 - 38 ounce Porterhouse steak, about 2 inches thick, room temperature
House of CeCe’s Hot Peppers Seasoning Salt, season to taste
2 teaspoons garlic powder
1 teaspoon dried oregano
¼ cup white wine vinegar
8 fresh basil leaves, chopped
2 tablespoons flat-leaf parsley, chopped
Pre-heat oven to 400 F. In a medium roasting pan add the sausage links and drizzle 1 teaspoon of olive oil over them. Roast the sausage for 17 minutes, or until they are cooked through. Flip them once about halfway through.
Remove the sausages from the oven and set aside. Leave the oven on.
In the same roasting pan, place the potatoes in the pan and coat them in the grease from the cooked sausage. Sprinkle the potatoes with ½ teaspoon of salt and ½ teaspoon of pepper. Bake the potatoes for 30 minutes until they are tender and browned. Flip a couple times during the cooking. Set aside once done.
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the garlic cloves and slowly sauté them for 5 - 6 minutes.
Add the slice onions and pepper to the skillet with the garlic. Season with salt and pepper. Cook over medium heat for 25 to 30 minutes, stirring often, until they are lightly browned and tender. Set aside.
Prepare your grill to medium hot heat. Season both sides of the steak with the garlic power and House of CeCe’s – Hot Pepper Seasoning Salt, gently rubbing the seasonings into the meat.
Grill the steak, covered, for 12 minutes. Turn the steak and grill for about 12 minutes longer for medium rare (an instant-read thermometer should read about 135 F). Let the cooked meat rest for about 5 minutes.
Meanwhile, spread the sausages, potatoes, and peppers in a shallow baking pan and sprinkle them with the oregano. Roast them for 15 minutes to re-heat. Heat 1 tablespoon of olive over medium heat, then add the minced garlic, basil and parsley; cook for 2 minutes. Set aside.
Using the bone in the porterhouse as a guide, cut out the fillet and the sirloin from the bone, and then slice into ¼ to ½-inch slices. Spread the peppers, potatoes, and onions on a large platter. Place the porterhouse bone in the center of the platter (for presentation). Add the sliced steak. Slowly pour the vinegar over the meat and the veggies. Top with sautéed garlic, basil and parsley mixture.