New York Strip Steak Lavished with Tomatoes and Olives

• 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
• 1/4 cup plus 1 tablespoon pitted and coarsely chopped Nicoise olives
• Coarse salt and freshly ground black pepper, to taste
• 2 teaspoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons coarsely chopped flat-leaf parsley
• 1 prime-aged New York strip steak (about 1 pound), cut 1 1/2 inches thick

1. 1.
2. Combine the tomatoes and olives in a small bowl.
3. Season with salt and pepper.
4. Dress with the vinegar, oil, and 1 tablespoon of the parsley.
5. Set aside.
6. 2.
7. Preheat the broiler.
8. 3.
9. Broil the steak 4 inches from the heat source until browned, about 4 minutes on the first side.
10. Turn over and cook for 3 minutes on the other side for medium-rare meat.
11. Cook 1 minute longer for medium.
12. 4.
13. Let the meat rest 5 minutes before carving.
14. Slice into 1/4-inch-thick slices.
15. Arrange on a serving platter.
16. Spoon the reserved tomato-olive salsa atop the steak and sprinkle with the remaining tablespoon of parsley.
17. Serve immediately.

tomatoes, nicoise olives, salt, balsamic vinegar, extravirgin olive oil, flatleaf parsley, primeaged new

Taken from www.epicurious.com/recipes/food/views/new-york-strip-steak-lavished-with-tomatoes-and-olives-106701 (may not work)