10/20/2005

NEW YORK STRIP STEAK LAVISHED WITH TOMATOES AND OLIVES

When choosing a steak, look for meat with good marbling (fat that runs throughout). This keeps the meat from shrinking and drying as it cooks.

2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1/4 cup plus 1 tablespoon pitted and coarsely chopped Ni├žoise 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

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 Breakdown: New Wellness, Richmond, Va.
Makes 2 servings.
Simply Delicious® by Sheila Lukins
PARADE®
February 2001


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