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| regular mayonnaise: 1 cup |
| black olives: 1/4 cup |
| fresh dill weed (sprigs): 1 tsp |
| garlic: 1 clove |
| porterhouse steak: 1 lb |
| olive oil: 1 tsp |
| fresh rosemary: 1 tsp |
| Kosher salt: 3/4 tsp |
| black pepper: 1/2 tsp |
| sweet potatoes: 1 whole potato |
Credit: www.bhg.com
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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.
