New York Strip Steak Lavished with Tomatoes and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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When choosing a steak, look for meat with good marbling (fat that runs throughout). This keeps the meat from shrinking and drying as it cooks. Ingredients:
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 |
Directions:
1. 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. 2. Preheat the broiler.
3. 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. 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.
5. Per serving: 616 calories, 9g carbohydrates, 63g protein, 35g fat, 162mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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