Steak with Pink Peppercorn Aioli
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Steak with Pink Peppercorn Aioli
Steak with Pink Peppercorn Aioli
4 New York steaks
2 tbsp. California Olive Ranch Olive Oil
Salt and pepper to taste
13 small cloves garlic
1 egg at room temperature*
1 cups California Olive Ranch Arbequina Olive Oil
2 tbsp. lemon juice
1/2 tsp. cracked pink peppercorns

Prep: 15 minutes, Cook: 10 minutes
Stand: 10 minutes, Serves: 4 to 6

1. Heat grill to medium heat. Season steaks with olive oil, salt and pepper.

2. Puree garlic and egg in a blender. While running, add lemon juice, then add Arbequina olive oil in a slow, steady stream. Add peppercorns and salt.

3. Grill steaks for 4 minutes on each side for medium-rare. Place on a platter and tent with foil. Let rest for 10 minutes.

4. Slice steaks and serve with aioli.

*Consuming raw or lightly cooked eggs has been linked to salmonella, a bacteria responsible for foodborne illness. The American Egg Board states, “Healthy people need to remember there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh grade AA or A eggs. Avoid mixing yolks and whites with the shell.”

Nutritional Information:
819 calories, 32 g protein, 75 g total fat (13 g sat., 0 g trans), 1 g carbohydrate, 0 g fiber, 0 g sugar, 104 mg cholesterol, 68 mg sodium, 25 points