New York Strip Steak Lavished With Tomatoes And Olives Recipe

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Servings: 2


Cost per serving $0.47 view details
  • 2 x ripe plum tomatoes seeded, and
  •     cut into 1/4" dice
  • 1/4 c. coarsely-minced pitted nicoise olives plus
  • 1 Tbsp. coarsely-minced pitted nicoise olives
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 tsp balsamic vinegar
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. coarsely-minced flat-leaf parsley
  • 16 ounce prime aged N Y strip steak, 1 1/2" thick


  1. Combine the tomatoes and olives in a small bowl. Season with salt and pepper. Dress with the vinegar, oil and 1 Tbsp. of the parsley. Set aside.
  2. Preheat the broiler.
  3. Broil the steak 4 inches from the heat source till browned, about 4 min on the first side. Turn over and cook for 3 min on the other side for medium-rare meat. Cook 1 minute longer for medium.
  4. Let the meat rest 5 min 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 Tbsp. of parsley. Serve immediately.
  5. This recipe yields 2 servings.
  6. Comments: Choose a steak with good marbling (fat which runs throughout). It keeps the meat from drying and shrinking as it cooks.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 269g
Recipe makes 2 servings
Calories 753  
Calories from Fat 605 80%
Total Fat 67.2g 84%
Saturated Fat 26.14g 105%
Trans Fat 0.0g  
Cholesterol 137mg 46%
Sodium 106mg 4%
Potassium 667mg 19%
Total Carbs 3.54g 1%
Dietary Fiber 0.8g 3%
Sugars 2.56g 2%
Protein 31.39g 50%
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