Seared Steak With Roasted Garlic Aïoli

Dotdash Meredith

Seared steak topped with a dollop of garlicky aïoli makes a simple and satisfying supper. Experiment with different herbs in this easy, super-flavorful aioli. While delicious on steak, it would make a perfect sauce for grilled or broiled salmon or a delicious sandwich spread.

Prep/Cook Time: 1 Hour 15 Minutes, Servings: 4

Ingredients

1 small head garlic, roasted
¼ cup low-fat mayonnaise
1 teaspoon minced fresh rosemary
½ teaspoon freshly ground pepper, divided
⅛ teaspoon kosher salt plus ¼ teaspoon, divided
1 tablespoon extra-virgin olive oil
1–1¼ pounds boneless strip steaks (about 1 inch thick), trimmed

Directions

When cool enough to handle, squeeze the roasted garlic pulp into a small bowl. Add mayonnaise, rosemary, ¼ teaspoon pepper and ⅛ 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 ¼ 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 1½ tablespoons aioli each.

Nutritional Information

Per Serving: 232 Calories, Total Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 1 mg, Carbohydrates: 6 g, Fiber: 0 g, Total Sugars: 1 g, Added Sugars: 1 g, Protein: 23 g, Sodium: 351 mg, Potassium: 311 mg, Phosphorus: 187 mg, Iron: 2 mg, Folate: 9 mcg, Calcium: 29 mg, Vitamin A: 39 IU, Vitamin C: 2 mg, Vitamin D: 4 IU

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