Grilled Angus Porterhouse Steak and Pineapple a la Mode

Grilled Angus Porterhouse Steak and Pineapple a la Mode – Tired of meatless meals? You can fire up this porterhouse on your gas grill with some trimmed and peeled asparagus for some satisfying yummy. And dessert? Grilled organic pineapple a la mode hits the spot.

Steak rub

1 TB garlic powder

1 TB onion powder

1 1/2 tsp pink salt or sea salt

1 tsp white pepper

For smoking tray

applewood chips

Veggie

Wash and snap off ends of asparagus (2-3″ will snap off). Peel the lower woody stems.

Pineapple a la mode

Trim skin and core pineapple. Cut into 1 1/2″ thick slices. Sprinkle with coconut sugar or cane sugar.

Real vanilla bean ice cream!

Rub steak with mixed spices. Let sit while the wood chips soak for 10 minutes and place smoker tin in grill for 20 minutes on high.

Then, start Grilled Angus Porterhouse Steak and Pineapple a la Mode according to video!

About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

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About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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