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Prepared Meals 
 
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Send a Meal Blog

Sunday, July 25 2010

ingredients

  • 1  cup  mayonnaise
  • 1/4  cup  pitted Kalamata olives, chopped
  • 1  Tbsp.  finely chopped fresh dill
  • 1  clove  garlic, minced
  • 2    porterhouse steaks, cut 1 to 1-1/4-inch thick (about 1 lb. each)
  • 1  Tbsp.  extra virgin olive oil
  • 1  Tbsp.  finely chopped fresh rosemary
  • 3/4  tsp.  kosher salt or salt
  • 1/2  tsp.  freshly ground black pepper
  •     Snipped fresh rosemary (optional)
  • 1  recipe  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

  • Calories 589, 
  • Total Fat (g) 46, 
  • Saturated Fat (g) 11, 
  • Monounsaturated Fat (g) 12,
  • Polyunsaturated Fat (g) 14, 
  • Cholesterol (mg) 112, 
  • Sodium (mg) 667, 
  • Carbohydrate (g) 1, 
  • Protein (g) 40, 
  • Vitamin C (DV%) 1, 
  • Calcium (DV%) 1, 
  • Iron (DV%) 29, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:00 am   |  Permalink   |  0 Comments  |  Email
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