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Cook Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:4Yield:4 servings, 3 ounces steak & about 1 1/2 tablespoonsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:4Yield:4 servings, 3 ounces steak & about 1 1/2 tablespoons
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Yield:4 servings, 3 ounces steak & about 1 1/2 tablespoons
Yield:
4 servings, 3 ounces steak & about 1 1/2 tablespoons
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 small head garlic, roasted (see Tip)¼cuplow-fat mayonnaise1teaspoonminced fresh rosemary½teaspoonfreshly ground pepper, divided1/8 teaspoon kosher salt plus 1/4 teaspoon, divided1tablespoonextra-virgin olive oil1-1 1/4 pounds boneless strip steaks (about 1 inch thick), trimmed
Cook Mode(Keep screen awake)
Ingredients
1 small head garlic, roasted (see Tip)
¼cuplow-fat mayonnaise
1teaspoonminced fresh rosemary
½teaspoonfreshly ground pepper, divided
1/8 teaspoon kosher salt plus 1/4 teaspoon, divided
1tablespoonextra-virgin olive oil
1-1 1/4 pounds boneless strip steaks (about 1 inch thick), trimmed
DirectionsWhen cool enough to handle, squeeze the roasted garlic pulp into a small bowl. Add mayonnaise, rosemary, 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir and gently mash together, leaving large pieces of garlic intact to create a chunky sauce.Pat steaks dry and cut into 4 equal portions. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with about 1 1/2 tablespoons aioli each.TipsMake Ahead Tip: Cover and refrigerate sauce (Step 1) for up to 3 days.To roast garlic, position rack in lower third of oven; preheat to 400°F. Rub off the excess papery skin from a head of garlic without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic on a piece of foil, drizzle with 1 teaspoon extra-virgin olive oil and wrap into a package. Place the package directly on the oven rack and roast until the garlic is very soft, 40 to 45 minutes. Unwrap and let cool. Refrigerate in an airtight container for up to 3 days.
Directions
When cool enough to handle, squeeze the roasted garlic pulp into a small bowl. Add mayonnaise, rosemary, 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir and gently mash together, leaving large pieces of garlic intact to create a chunky sauce.Pat steaks dry and cut into 4 equal portions. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with about 1 1/2 tablespoons aioli each.TipsMake Ahead Tip: Cover and refrigerate sauce (Step 1) for up to 3 days.To roast garlic, position rack in lower third of oven; preheat to 400°F. Rub off the excess papery skin from a head of garlic without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic on a piece of foil, drizzle with 1 teaspoon extra-virgin olive oil and wrap into a package. Place the package directly on the oven rack and roast until the garlic is very soft, 40 to 45 minutes. Unwrap and let cool. Refrigerate in an airtight container for up to 3 days.
When cool enough to handle, squeeze the roasted garlic pulp into a small bowl. Add mayonnaise, rosemary, 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir and gently mash together, leaving large pieces of garlic intact to create a chunky sauce.
Pat steaks dry and cut into 4 equal portions. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with about 1 1/2 tablespoons aioli each.
Tips
Make Ahead Tip: Cover and refrigerate sauce (Step 1) for up to 3 days.
To roast garlic, position rack in lower third of oven; preheat to 400°F. Rub off the excess papery skin from a head of garlic without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic on a piece of foil, drizzle with 1 teaspoon extra-virgin olive oil and wrap into a package. Place the package directly on the oven rack and roast until the garlic is very soft, 40 to 45 minutes. Unwrap and let cool. Refrigerate in an airtight container for up to 3 days.
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Nutrition Facts(per serving)232Calories13gFat6gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
