New York Strip Steak Lavished With Tomatoes And Olives

Recipe Ingredients

2		Ripe plum tomatoes - seeded, and
		Cut into 1/4" dice
1/4 cup	36g / 1.3oz	Coarsely-chopped pitted niçoise olives - plus
1 tablespoon	15ml	Coarsely-chopped pitted niçoise olives
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Balsamic vinegar
1 tablespoon	15ml	Extra-virgin olive oil
2 tablespoons	30ml	Coarsely-chopped flat-leaf parsley
16 oz	454g	Prime aged N Y strip steak, 1 1/2" thick

Recipe Instructions

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.

Preheat the broiler.

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.

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.

This recipe yields 2 servings.

Nutritional Analysis Per Serving: 616 calories, 9g carbohydrates, 63g protein, 35g fat, 162mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 02-18-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]

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