" Fletch" Reporterhouse Steak with Chevre Chaser

Which ever one of your identities you choose to be, all of them are sure to love this dish.

You will need:

  • 3 tbl red wine or sherry vinegar
  • 2 tsp fresh oregano
  • 2 tbl shallots, peeled and minced
  • 2 cloves of garlic, peeled and minced
  • 1 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 cup olive oil
  • 1-16 oz porterhouse steak, trimmed of excess fat
  • 1 4 oz package of chevre, or goat cheese
  • 1 1 1/2 tbl Parmesan cheese, grated
  • 1/4 cup chicken stock
  • 4 small, red potatoes
  • 1/2 lb asparagus, trimmed
  • 2 tbl cracked black pepper
  • 1 head of boston lettuce, washed well and dried
  • Lakers' season tickets
  • Your choice of pain relievers (for post-pratfall trauma)


1. Combine the vinegar, oregano, garlic, black pepper, shallots, salt and olive oil in a blender or food processor and blend until smooth.

2. Pour half the mixture over the steak, cover and refrigerate for anywhere between 30 minutes to 2 hours, turning the steak once.

3. Add the goat cheese and chicken broth to the remaining dressing and blend until smooth. Taste, adjust seasonings as desired and refrigerate until use.

4. Fill a small saucepan with cold water and a pinch of salt, slice the potatoes into slices 1/4" thick, dropping the slices into the water as you work.

5. Bring the potatoes to a simmer and cook 3 to 4 minutes, until tender. Drain, toss with a few drops of olive oil and refrigerate.

6. Cook the asparagus by plunging into slightly salted boiling water for 30-45 seconds. Immediately cover with cold, running water until the asparagus are cool to the touch.

7. Remove the steak from the marinade and press the cracked peppercorns evenly into each side.

8. Heat a griddle or cast iron skillet until quite hot and sear the steak for 2 to 4 minutes on each side, depending on the desired degree of doneness (3 minutes=medium rare).

9. Let the meat rest for 10 minutes before slicing as thinly as possible across the grain and arranging over the lettuce alongside the asparagus and potato.

10. Spoon the dressing over the top and eat with glee. Congratulations, you've managed to enjoy eating a steak and potato dinner while telling dieters: "Oh, I just had a salad."

11. Fake an injury with a Chevy-style pratfall to avoid doing the dishes.

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