Preheat the grill to high heat. Rub the porterhouse steaks with olive oil, salt, and black pepper. Let them sit at room temperature for about 30 minutes.

Grill the Steak

Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness. Remove from grill and let rest.

Roasted Sunchokes Preparation

Prepare the Sunchokes

Preheat the oven to 400°F (200°C). Wash and slice the sunchokes into halves or quarters. Toss with olive oil, salt, black pepper, and thyme.

Roast the Sunchokes

Spread the sunchokes on a baking sheet and roast for 25-30 minutes until golden brown and tender, stirring halfway through.

Caramelized Onions Preparation

Cook the Onions

In a skillet, heat the butter and olive oil over medium heat. Slice the onions thinly and add them to the skillet with salt and sugar.

Caramelize the Onions

Cook the onions for about 20-25 minutes, stirring occasionally until they are soft and caramelized to a deep golden brown.

Nora Chili Sauce Preparation

Prepare the Sauce

Soak the dried nora chilis in warm water for 15 minutes. Drain and remove seeds. Blend the chilis with garlic, olive oil, red wine vinegar, and salt until smooth.