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Porterhouse Steaks With Tapenade And Balsamic Vinegar

1 fave
Nutrition per serving    (USDA % daily values)
CAL
474
FAT
115%
CHOL
51%
SOD
23%

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Ingredients for 6 servings

3/4 cup tapenade*

4 teaspoons chopped fresh rosemary

2 2-inch-thick porterhouse steaks (about 2 pounds each)

4 teaspoons olive oil

4 tablespoons balsamic vinegar

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