Grilled Porterhouse Steak with Jalapeno Lime Marinade


Makes: 1 steak

  • 1 large jalapeno
  • 1 Porterhouse steak (or more)
  • 1/2 cup soy sauce
  • 1/3 cup red wine
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon hot pepper sauce (such as Tabasco(R) or Crystal(R))
  • 2 limes, juiced
  • 2 tablespoons minced garlic
  • 1 teaspoon mustard powder
  • Salt and pepper, to taste


Preparation method

Prep: 10 mins     | Cook: 15 mins | Extra time: 1 hour, marinating

  1. Slice jalapeno in half, seed it, then rub the steak on both sides with the cut pepper. Chop pepper finely.
  2. Combine the chopped jalapeno and remaining ingredients in a large plastic resealable bag. Add the steak, seal the bag, and turn to coat. Refrigerate for 1 hour to marinate.
  3. Heat your gas or charcoal grill to high (Here’s how to tell if it’s high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
  4. Oil the grill grate, using an oiled rag.
  5. Remove steak from marinade and place on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.
  6. Take the steak off the grill. Let rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve.