New York Strip Steak Lavished with Tomatoes and Olives

By bakers_delight85

Ingredients

• 8 ripe plum tomatoes, seeded and cut into 1/4-inch dice
• 1 1/4 cups coarsely chopped pitted Nicoise or Gaeta olives
• Freshly ground black pepper to taste
• 3 Tbsp. balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 4 prime aged New York strip steaks, cut 1 1/2 inches thick (about 1 pound each)

Preparation

Step 1

Preheat the broiler.
Combine the tomatoes and olives in a small bowl and season with pepper. Add the vinegar, olive oil, and 1/4 cup of the parsley and toss to mix. Set the mixture aside.
Arrange the steaks on the rack of a large broiling pan. Broil the steaks, 4 inches from the heat source, until browned on the first side, about 4 minutes. Turn and cook for 3 minutes on the other side for medium-rare, or 4 minutes for medium.
Let the meat rest for 5 minutes before carving. Slice the steaks into 1/4-inch thick slices and arrange them on a serving platter. Spoon the tomato and olive mixture over and beside the steak, sprinkle with the remaining 1/4 cup parsley, and serve immediately.