New York Strip Steak Lavished With Tomatoes and Olives

“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!”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: