| 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 |
tb |
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
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