| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1992 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Green olives, such as |
|
|
Picholine |
|
|
or Calabrese |
|
|
pitted |
| 1 |
c |
Black olives, such as |
|
|
Niçoise or |
|
|
Kalamata pitted |
| 1 |
T |
Drained bottled capers |
|
|
Two, 2-inch-thick |
|
|
porterhouse steaks |
|
|
Olive oil for brushing the |
|
|
steaks |
|
|
Parsley sprigs for garnish |
|
|
if desired |
INSTRUCTIONS
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.
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