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strip steak
strip steak

Strip Steaks with Tomatoes, Olives, and Parsley


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


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, plus more for the pan


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


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Nutrition Facts

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