New York Strip Steak Lavished With Tomatoes and Olives |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An UNBELIEVABLE NY recipe from Sheila Lukins' book, Celebrate! I love this recipe- as does everyone who tries it. The tomatoes are such a fresh compliment, the olives are nice and salty and the tang of the balsamic is just divine. You will certainly, absolutely, without a doubt, LOVE this steak!!! *Note, in her book, Sheila Lukins recommends broiling the steaks- we love to grill them, but do your magic to the meat and enjoy it how you like it! Ingredients:
8 tomatoes, plum, seeded, and diced into 1/4 inch pieces |
1 1/4 cups kalamata olives (nicoise work well too) |
3 tablespoons balsamic vinegar |
1/4 cup extra virgin olive oil |
1/2 cup flat leaf parsley, coarsely chopped |
black pepper, freshly ground, to taste |
4 prime aged new york strip steaks, cut 1 1/2 inch thick (about 1 pound each) |
Directions:
1. Heat your grill -
2. Combine tomatoes and olives in a small bowl and season with salt and pepper. Add the vinegar, olive oil and 1/4 cup of the parsley. Toss to mix. Set the mixture aside.
3. Arrange the steaks on the hot grill. Cook for about 3-4 minutes per side, for med-rare.
4. Let the meat rest for 5 minutes before carving into 1/4 inch-thick slices. Arrange on a serving platter and spoon tomato and olive mixture over and beside the steak. Sprinkle remaining 1/4 cup of parsley and serve immediately.
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