Recipe - Grilled Portabella Sandwich

1 cup Green olives; (such as
Picholine
; or Calabrese),
; pitted
1 cup Black olives; (such as
; Niçoise or
; Kalamata), pitted
1 tablespoon Drained bottled capers
Two; (2inchthick)
; porterhouse steaks
Olive oil for brushing the
steaks
Parsley sprigs for garnish
if desired

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 mediumrare 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, cut or sliced up , 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.