Bistecca alla Florentine with Balsamic Rosemary Steak Sauce and Grilled Treviso with Gorgonzola

Name: Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola
Ingredients: 2 tablespoons canola oil, plus more drizzling; 2 tablespoons olive, plus more drizzling; 8 cloves garlic, finely chopped; 2 tablespoons finely chopped fresh rosemary; 2 porterhouse steaks, about 2 pounds each and 1 1/2-inches thick; Kosher salt and freshly ground black pepper; Balsamic-Rosemary Steak Sauce, recipe follows; 2 heads Treviso; Balsamic vinegar, for drizzling; 4 ounces crumbled gorgonzola; Fresh parsley leaves, for garnish; 1 cup balsamic vinegar; 1 clove garlic, smashed; 1 sprig fresh rosemary; 3 large red bell peppers, grilled, peeled, seeded and diced; 2 tablespoons honey; 2 tablespoons prepared horseradish; 1 tablespoon molasses; 1 tablespoon red wine vinegar; 2 teaspoons Worcestershire sauce; 1 teaspoon kosher salt; 1/2 teaspoon coarsely ground black pepper