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Rosemary Porterhouse Steaks with Olive Mayo
Ingredients
-
1
cup mayonnaise
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1/4
cup pitted Kalamata olives, chopped
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1
tablespoon finely chopped fresh dill
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1
clove garlic, minced
-
2
porterhouse steaks, cut 1 to 1-1/4-inch thick (about 1 lb. each)
-
1
tablespoon extra virgin olive oil
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1
tablespoon finely chopped fresh rosemary
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3/4
teaspoon kosher salt or salt
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1/2
teaspoon freshly ground black pepper
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Snipped fresh rosemary (optional)
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1
Herbed Potatoes and Squash (See Recipe Center)
Directions
1. For Olive Mayo, in bowl combine mayonnaise, olives, dill, and garlic. Cover; refrigerate up to 1 week.
2. Brush steaks with oil. Combine rosemary, salt, and pepper; rub on steaks. Let stand at room temperature for 30 minutes.
3. For charcoal grill, place steaks on rack directly over medium-hot coals. Cover and grill 9 to 11 minutes for medium rare (145 degrees F), turning once. (For gas grill, preheat; set to medium-high. Cover and grill as above.)
4. Sprinkle steaks with fresh rosemary; cut in serving portions. Serve with Olive Mayo and Herbed Potatoes and Squash. Serves 4 to 6.
Nutrition Facts
(Rosemary Porterhouse Steaks with Olive Mayo)
- Servings Per Recipe 4,
- Calories 589,
- Protein (gm) 40,
- Carbohydrate (gm) 1,
- Fat, total (gm) 46,
- Cholesterol (mg) 112,
- Saturated fat (gm) 11,
- Monosaturated fat (gm) 12,
- Polyunsaturated fat (gm) 14,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 4,
- Sodium (mg) 667,
- Potassium (mg) 480,
- Calcium (DV %) 10,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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