For Olive Mayo, in bowl combine mayonnaise, olives, dill, and garlic. Cover; refrigerate up to 1 week.
Brush steaks with oil. Combine rosemary, salt, and pepper; rub on steaks. Let stand at room temperature for 30 minutes.
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.)
Sprinkle steaks with fresh rosemary; cut in serving portions. Serve with Olive Mayo and Herbed Potatoes and Squash.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 413 (75%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 109.6mg||34 %|
|Sodium 598.4mg||21 %|
|Potassium 476mg||13 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.9g|
|Protein 28.4g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 551
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