Grilled Steak with Garlic Herb Aioli
Recipe type: Main Dish
Serves: 2-4
  • 1 small head of roasted garlic (see below for instructions on how to roast)
  • 1 tsp Olive Oil
  • ¼ cup Hellmann's mayonnaise
  • 1 tsp Fresh Basil, minced (or your favorite herb)
  • ½ tsp freshly ground pepper
  • ⅛ tsp kosher salt
  • Steak - approx. 1 lb per person (we used Market District T-Bone Steaks)
Roasted Garlic for Aioli
  1. To roast garlic (up to 1-2 days before if preferred), pre-heat oven to 400 degrees. Take a full heard of garlic and remove as much of the papery layers as possible, while keeping the bulb in tact. Slice the top off of the head, exposing the bulbs of garlic. Place the garlic on a square of foil. Drizzle the garlic with 1 tsp of olive oil and twist the foil closed to form a packet. Place the foil packet directly on the oven grates and roast for 40-45 minutes. Allow it to cool completely before squeezing the softened, roasted garlic out of the shell. Refrigerate for up to 3 days.
  1. Mash together roasted garlic, mayo, herb of your choice, salt and pepper. Leave the sauce chunky. Refrigerate until ready to use.
  1. Sprinkle both sides of your steak with salt and pepper. Rub in to the meat and let it sit while the grill is heating up. Grill steaks evenly on each side until cooked to desired doneness.
  2. Remove steaks from grill and allow them to rest for approximately 5 minutes. Top with 1-2 tbsp of aioli and enjoy!
Recipe by Stretching a Buck at