Rosemary Porterhouse Steaks With Olive Mayonnaise |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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If you're looking for a delicious and different topping for your steak, this will fit the bill. It goes well with potatoes and a tossed salad. I prepare the mayo ahead of time to make this a dinner I can cook on the grill quickly. The time does not include the 30 minutes on countertop after patting with spices. Ingredients:
1 cup mayonnaise |
1/4 cup pitted kalamata olive, chopped |
1 tablespoon finely chopped fresh dill |
1 garlic clove, minced |
2 (1 lb) porterhouse steaks, about 1 to 1 1/4 inches thick |
1 tablespoon extra virgin olive oil |
1 tablespoon finely chopped fresh rosemary |
3/4 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
snipped fresh rosemary, as garnish (optional) |
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. Place steaks on grill heated to medium-high. Cover and grill 9 to 11 minutes for medium rare, turning once.
4. Sprinkle steaks with fresh rosemary, if desired, and cut into serving portions. Serve with the olive mayonnaise.
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