Update my dinner status, I'm making this tonight.
1 chef marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 c Green olives; (such as
- ; or Calabrese),
- ; pitted
- 1 c Black olives; (such as
- ; Niçoise or
- ; Kalamata), pitted
- 1 tb Drained bottled capers
- Two; (2-inch-thick)
- ; porterhouse steaks
- Olive oil for brushing the
- Parsley sprigs for garnish
Preparation
In a food processor chop coarse the olives and the capers. The olive and caper spread may be made 1 day in advance and kept covered and chilled. Pat the steaks dry with paper towels, brush them with the oil, and season them with salt and pepper. Grill the steaks on a rack set 4 inches over glowing coals for 10 minutes on each side for rare to medium-rare meat. (Alternatively, the steaks may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 10 minutes on each side.) Let the steaks stand, covered loosely with foil, for 8 minutes. Serve the steaks, sliced, with the olive and caper spread garnished with the parsley. Serves 6. Gourmet May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
