Grilled Porterhouse Steaks with Olive and Caper Spread
- parsley sprigs
- 2 2-inch-thick porterhouse steaks
- 1 cup green olives (such as Picholine or Calabrese)
- olive oil
- 1 tablespoon bottled capers
- 1 cup black olives (such as Niçoise or Kalamata)
In a food processor chop coarse the olives and the capers. The olive and caper spread may be made 1 day in advance and kept covered and chilled. Pat the steaks dry with paper towels, brush them with the oil, and season them with salt and pepper. Grill the steaks on a rack set 4 inches over glowin...