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Recipe Summary

prep:
25 mins
grill:
9 mins
stand:
30 mins
Servings:
4
Max Servings:
6
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Ingredients

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Directions

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  • For Olive Mayo, in bowl combine mayonnaise, olives, dill, and garlic. Cover; refrigerate up to 1 week.

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  • Brush steaks with oil. Combine rosemary, salt, and pepper; rub on steaks. Let stand at room temperature for 30 minutes.

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  • 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.)

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  • Sprinkle steaks with fresh rosemary; cut in serving portions. Serve with Olive Mayo and Herbed Potatoes and Squash. Serves 4 to 6.

Nutrition Facts

589 calories; total fat 46g; saturated fat 11g; polyunsaturated fat 14g; monounsaturated fat 12g; cholesterol 112mg; sodium 667mg; potassium 480mg; carbohydrates 1g; fiberg; sugarg; protein 40g; vitamin aIU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6 1mg; folate 12mcg; vitamin b12 4mcg; calcium 10mg; iron 5mg.

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