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- 1 cup mayonnaise
- 1/4 cup pitted Kalamata olives, chopped
- 1 tablespoon finely chopped fresh dill
- 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
- 1 tablespoon finely chopped fresh rosemary
- 3/4 teaspoon kosher salt or salt
- 1/2 teaspoon freshly ground black pepper
- Snipped fresh rosemary (optional)
- 1 Herbed Potatoes and Squash (See Recipe Center)
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.
- Servings Per Recipe 4,
- cal. (kcal) 589,
- Fat, total (g) 46,
- chol. (mg) 112,
- sat. fat (g) 11,
- carb. (g) 1,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 14,
- fiber (g) 0,
- sugar (g) 0,
- pro. (g) 40,
- vit. A (IU) 0,
- vit. 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 (mg) 10,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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