New York Strip Steak Lavished with Tomatoes and Olives Recipe

New York Strip Steak Lavished with Tomatoes and Olives Recipe

  • 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
  • 1/4 cup plus 1 tablespoon pitted and coarsely chopped Niçoise olives
  • Coarse salt and freshly ground black pepper, to taste
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 1 prime-aged New York strip steak (about 1 pound), cut 1 1/2 inches thick
  1. Combine the tomatoes and olives in a small bowl. Season with salt and pepper. Dress with the vinegar, oil, and 1 tablespoon of the parsley. Set aside.
  2. Preheat the broiler.
  3. Broil the steak 4 inches from the heat source until browned, about 4 minutes on the first side. Turn over and cook for 3 minutes on the other side for medium-rare meat. Cook 1 minute longer for medium.
  4. Let the meat rest 5 minutes before carving. Slice into 1/4-inch-thick slices. Arrange on a serving platter. Spoon the reserved tomato-olive salsa atop the steak and sprinkle with the remaining tablespoon of parsley. Serve immediately.
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