New York Strip Steak Lavished with Tomatoes and Olives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 2 teaspoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons coarsely chopped flat-leaf parsley
Preparation 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. Per serving: 616 calories, 9g carbohydrates, 63g protein, 35g fat, 162mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Preparation 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. Per serving: 616 calories, 9g carbohydrates, 63g protein, 35g fat, 162mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
