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Ingredients
- 2 x ripe plum tomatoes seeded, and
- Â Â cut into 1/4" dice
- 1/4 c. coarsely-minced pitted nicoise olives plus
- 1 Tbsp. coarsely-minced pitted nicoise olives
- Â Â Coarse salt to taste
- Â Â 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
Directions
- 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.
- Preheat the broiler.
- 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.
- 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.
- This recipe yields 2 servings.
- 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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