African Spice-Rubbed Porterhouse with Curried Shrimp Pearl Pasta & Collard Green Chimichurri
Recipe Information
African Spice-Rubbed Porterhouse with Curried Shrimp Pearl Pasta and Collard Green Chimichurri
Cultural Context
Originating from Ethiopia, this dish showcases the vibrant flavors and spices characteristic of East African cuisine. The use of spice rubs on meats and the incorporation of fresh greens in sauces reflects traditional cooking methods. Modern variations have adapted these flavors into global culinary practices, making it a favorite for fusion dishes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
porterhouse steak
🥗Healthier: sirloin
💰Cheaper: flank steak
Sirloin is leaner and more affordable.
coconut milk
🥗Healthier: almond milk
💰Cheaper: evaporated milk
Almond milk lowers calories while evaporated milk is budget-friendly.
shrimp
🥗Healthier: chicken
💰Cheaper: tofu
Chicken is a lean protein alternative, while tofu is a cost-effective option.
collard greens
🥗Healthier: kale
💰Cheaper: spinach
Kale provides similar nutrients, while spinach is often less expensive.
Pat the porterhouse steak dry and season with Ethiopian spice blend, kosher salt, black pepper, garlic powder, and onion powder.
Let the steak sit at room temperature for 35 to 45 minutes.
Preheat the oven for reverse searing the steak.
Blanch collard greens in salted boiling water until tender, then chop them coarsely.
In a food processor, combine blanched collard greens, parsley, minced garlic, Calabrian chili (without the stem), sherry vinegar, and olive oil; blend until a paste forms for the chimichurri.
In a skillet, sauté chopped yellow onion and red bell pepper until softened, then add minced garlic and cook until fragrant.
Toast pearl pasta in the skillet for a minute to develop nuttiness and color from the curry.
Pour in chicken stock to cook the pearl pasta, allowing it to absorb flavor.
Sauté shrimp with a little salt and pepper until cooked through.
When the pearl pasta is nearly done, add the shrimp to it and let it cook together for 2 to 3 minutes to absorb flavors.
Check the steak's internal temperature, aiming for 5 degrees below the target for medium-rare.
Remove the steak from the oven, sear it in a pan with butter to add flavor and texture, basting as it cooks.
Slice the porterhouse into one-inch medallions for serving.
Plate the pearl pasta with shrimp as the base, top with sliced porterhouse, and drizzle with collard green chimichurri and olive oil.
Cooking Techniques
Equipment Needed
Spice Level:
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