Seared Steak with Roasted Garlic Aïoli

Seared Steak with Roasted Garlic Aïoli

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. We love it on steaks, but it would make a perfect sauce for grilled or broiled salmon or a delicious sandwich spread.

From EatingWell: November/December 2012
Yield: 4 servings, 3 ounces steak & about 1 1/2 tablespoons sauce each
Active Time: 30 minutes
Total Time: 1 1/4 hours


  1. 1 small head garlic, roasted (see Tip)
  2. 1/4 cup low-fat mayonnaise
  3. 1 teaspoon minced fresh rosemary
  4. 1/2 teaspoon freshly ground pepper, divided
  5. 1/8 teaspoon kosher salt plus 1/4 teaspoon, divided
  6. 1 tablespoon extra-virgin olive oil
  7. 1-1 1/4 pounds boneless strip steaks (about 1 inch thick), trimmed


  1. 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.
  2. 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 aïoli each.

Tips & Notes


Nutrition Per Serving: 232 calories; 13 g fat (3 g sat, 6 g mono); 65 mg cholesterol; 6 g carbohydrates; 23 g protein; 0 g fiber; 275 mg sodium; 311 mg potassium.

Nutrition Bonus: Zinc (30% daily value)

1/2 Carbohydrate Serving

Exchanges: 3 lean meat, 1 1/2 fat