Mediterranean Grilled Steaks With Antipasto Salsa
Preparation Time: 20 Minute(s)
Marinate Time: 30 Minute(s)
Cook Time: 15 Minute(s)
1/2 cup Wish-Bone® Italian Dressing
2 large cloves garlic, finely chopped
2 tsp. finely chopped fresh rosemary leaves or 1/2 tsp. dried rosemary leaves, crushed*
2 beef Porterhouse steaks, 1 inch thick (about 1-1/4 lbs. ea.)
2 medium tomatoes, coarsely chopped
1 small yellow bell pepper, chopped (optional)
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
1/4 cup finely chopped onion
2 Tbsp. Wish-Bone® Italian Dressing
1 Tbsp. small capers, drained (optional)
1 Tbsp. finely chopped fresh parsley or basil leaves (optional)
1/4 tsp. salt
1/8 tsp. ground black pepper (optional)
For marinade, combine 1/2 cup Wish-Bone® Italian Dressing, garlic and rosemary. Pour 1/4 cup marinade over steaks in large, shallow nonaluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator 30 minutes. Refrigerate remaining marinade.
Meanwhile, combine Antipasto Salsa ingredients in large bowl.
Remove steaks from marinade, discarding marinade. Grill steaks, turning once and brushing frequently with refrigerated marinade, 14 minutes or until steaks are desired doneness. Serve steaks with Antipasto Salsa.
*VARIATION: Use 1 tablespoon finely chopped fresh basil leaves or 1 teaspoon dried basil leaves, crushed.