New York Strip Steak Lavished With Tomatoes and Olives

• 8 tomatoes, plum, seeded, and diced into 1/4 inch pieces
• 1 14 cups kalamata olives (Nicoise work well too)
• 3 tablespoons balsamic vinegar
• 14 cup extra virgin olive oil
• 12 cup flat leaf parsley, coarsely chopped
• black pepper, freshly ground, to taste
• 4 prime aged New York strip steaks, cut 1 1/2 inch thick (about 1 pound each)

1. Heat your grill --
2. Combine tomatoes and olives in a small bowl and season with salt and pepper.
3. Add the vinegar, olive oil and 1/4 cup of the parsley.
4. Toss to mix.
5. Set the mixture aside.
6. Arrange the steaks on the hot grill.
7. Cook for about 3-4 minutes per side, for med-rare.
8. Let the meat rest for 5 minutes before carving into 1/4 inch-thick slices.
9. Arrange on a serving platter and spoon tomato and olive mixture over and beside the steak.
10. Sprinkle remaining 1/4 cup of parsley and serve immediately.

tomatoes, kalamata olives, balsamic vinegar, extra virgin olive oil, flat leaf parsley, black pepper, prime aged

Taken from www.food.com/recipe/new-york-strip-steak-lavished-with-tomatoes-and-olives-298858 (may not work)