Rosemary Porterhouse Steaks with Olive Mayo | Midwest Living
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Rosemary Porterhouse Steaks with Olive Mayo

Rosemary Porterhouse Steaks with Olive Mayo

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  • Makes: 4 to 6 servings
  • Prep 25 mins
  • Grill 9 mins
  • Stand 30 mins

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Ingredients

  • 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)

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, Monounsaturated fat (g) 12, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 14, Folate (µg) 12, vit. A (IU) 0, sugar (g) 0, fiber (g) 0, Niacin (mg) 7, Potassium (mg) 480, cal. (kcal) 589, calcium (mg) 10, Cobalamin (Vit. B12) (µg) 4, sodium (mg) 667, Fat, total (g) 46, Thiamin (mg) 0, chol. (mg) 112, Riboflavin (mg) 0, pro. (g) 40, iron (mg) 5, carb. (g) 1, vit. C (mg) 1, sat. fat (g) 11

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