Recipe: Strip Steaks with Tomatoes, Olives, and Parsley

by JJ Virgin on July 7, 2017

No offense to my vegetarian friends, but I really love steak! There’s nothing like a well-grilled, flavorful piece of grass-fed beef.

Grass-fed beef raised without hormones or antibiotics is an ideal source of clean, lean protein. It also provides heaping helpings of zinc, iron, and B vitamins, all of which are essential to healthy immune function and handling stress.

This steak recipe is perfect for entertaining because it’s quick and easy to assemble, but the end result looks like it involved hours of prep. Strip steaks are also a less expensive cut, making them ideal for a crowd.

I get my grass-fed beef from Butcher Box – if you’re looking for time-saving shortcuts that encourage a healthier lifestyle, you can’t beat having superior-quality meat delivered to your door.* Not only does it save the hours you’d spend grocery shopping, it also helps stop impulse buys you might regret later!  

Strip Steaks with Tomatoes, Olives, and Parsley are the first recipe in our Great American BBQ menu, to be joined by Grilled Endive with Shallot-Bacon Vinaigrette; Peach and Berry Coconut Crisp; and Lemon-Aid.


Strip Steaks with Tomatoes, Olives, and Parsley


July 7, 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.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • 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

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