Great-African Spice-Rubbed Porterhouse with Curried Shrimp Pearl Pasta & Collard Green Chimichurri
If you know about me – Omaha Steaks Executive Chef David Rose – then you know I’m all about that spice. This surf-and-turf recipe is a flavor explosion combining bold, peppery flavors of Africa and the Caribbean. Try this African spice-rubbed porterhouse with curried shrimp pearl pasta and collard green chimichurri for an unforgettable meal.
The key ingredient to the African spice in this recipe is Berbere, a popular seasoning blend in Ethiopian dishes. The hot, peppery, and tangy flavors of berbere will enhance the natural, rich flavors of the Porterhouse.
My favorite way to cook a thick steak, like the Omaha Steaks King Cut 48 oz. T-bone or 24 oz. Porterhouse steak, is a simple two-step cooking technique called reverse sear. After seasoning the steak, you’ll cook it low and slow in the oven until it’s 5 degrees below your desired temperature (use this steak doneness guide to get your perfect temperature). Then, finish the steak with a hard sear in a hot pan with butter, thyme, rosemary, and garlic for an incredible and flavorful crust.
Serve your steak with curried shrimp pearl pasta for a complete steakhouse-style dinner. The deep, earthy flavors of curry complement the sweet, succulent Wild Argentinian Red Shrimp, and will transport your tastes buds to the beautiful islands of Jamaica. To serve, place the curried shrimp pearl pasta on the bottom of a large platter, add slices of steak and drizzle with collard green chimichurri. Serve with a side of chimichurri. Enjoy!
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