Caveman Porterhouse with Poblano Pan-Fry

(7) Course Main Dishes

Ingredients in this Recipe

1 cup coarsely chopped fresh cilantro
1 yellow bell pepper, cut into strips
1/3 cup extra virgin olive oil
2 fresh poblano chiles, seeded, cut into 2 x 1/4 inch strips
2 large shallots, thinly sliced
2 red bell peppers, cut into strips
4 1 1/4 inch thick porterhouse steaks or New York strip steaks (each about 16 ounces)
Coarse sea salt
Coarsely cracked whole black peppercorns

See Full Recipe at Epicurious