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strip steak
strip steak

Strip Steaks with Tomatoes, Olives, and Parsley

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July 6, 2017

This gorgeous steak meal comes together in less than 30 minutes, and the end result is full of savory Italian flavor from herbs, olives, and tomatoes.

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Ingredients

4 (6-ounce) boneless strip steaks, preferably grass fed, trimmed

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

4 medium plum tomatoes (about 1 pound), seeded and chopped

1/3 cup pitted Kalamata olives, halved

3 tbsp finely chopped shallots

3 tbsp chopped fresh parsley

1 tbsp red wine vinegar

1 tbsp extra-virgin olive oil, plush more for the pan

Directions

1Season the steak with the basil, oregano, 1/2 teaspoon of the salt, and the pepper. Combine the tomatoes, olives, shallots, parsley, vinegar, extra-virgin olive oil, and remaining 1/4 teaspoon salt in a medium bowl.

2Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat. Add the steaks and cook until the beef is cooked to medium-rare, 5 to 6 minutes per side or longer to your desired doneness. Serve topped with the tomato mixture.

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

 

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories320
Sodium740 mg
Protein36 grams
Sugar2 grams
Total Fat17 grams
Saturated Fat4.5 grams
Total Carbohydrates5 grams
Dietary Fiber1 gram