NEW YORK STRIP STEAK LAVISHED WITH TOMATOES AND OLIVES

New York Strip Steak Lavished with Tomatoes and Olives image

Categories Beef Olive Tomato Broil Steak Winter Parade

Yield Makes 2 servings

Number Of Ingredients 7

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

Steps:

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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