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Receta New York Strip Steak Lavished With Tomatoes And Olives

by Global Cookbook

Ingredientes

2 x ripe plum tomatoes seeded, and     cut into 1/4" dice 1/4 c. coarsely-minced pitted nicoise olives plus 1 Tbsp. coarsely-minced pitted nicoise olives     Coarse salt to taste

Freshly-grnd black pepper to taste 2 tsp balsamic vinegar 1 Tbsp. extra-virgin extra virgin olive oil 2 Tbsp. coarsely-minced flat-leaf parsley 16 ounce prime aged N Y strip steak, 1 1/2" thick

Direcciones

1. Combine the tomatoes and olives in a small bowl. Season with salt and pepper. Dress with the vinegar, oil and 1 Tbsp. of the parsley. Set aside.
2. Preheat the broiler.
3. Broil the steak 4 inches from the heat source till browned, about 4 min on the first side. Turn over and cook for 3 min on the other side for medium-rare meat. Cook 1 minute longer for medium.
4. Let the meat rest 5 min 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 Tbsp. of parsley. Serve immediately.
5. This recipe yields 2 servings.
6. Comments: Choose a steak with good marbling (fat which runs throughout). It keeps the meat from drying and shrinking as it cooks.

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