New York Strip Steak Lavished with Tomatoes and Olives
Elevate your steak night with this flavorful recipe for New York Strip Steak Lavished with Tomatoes and Olives! Perfectly seared New York strip steaks are paired with a vibrant medley of cherry tomatoes, briny Kalamata olives, and aromatic garlic, all brought together with a touch of balsamic vinegar and fresh thyme. This dish strikes the perfect balance between bold and savory, making it a crowd-pleasing centerpiece for any dinner table. Ready in just 30 minutes, it’s ideal for both weeknight indulgence and special occasions. Garnished with fresh parsley and served with your favorite side, this Mediterranean-inspired steak recipe is a feast for the senses. Whether you’re cooking for two or impressing guests, this easy yet elegant dish is sure to shine.
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Recipe Information
Ingredients
- 2 pieces New York strip steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1.5 cups Cherry tomatoes
- 0.5 cup Kalamata olives (pitted and halved)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Fresh parsley (chopped)
Instructions
Remove the New York strip steaks from the refrigerator and let them come to room temperature for about 20-30 minutes. Pat them dry with paper towels.
Season both sides of the steaks generously with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Add the steaks to the hot pan and sear for 3-4 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer if needed (130°F for medium-rare). Remove the steaks from the pan and let them rest on a plate, tented with foil.
Reduce the heat to medium, then add the remaining 1 tablespoon of olive oil to the same pan.
Add the minced garlic and cook for 1 minute until fragrant, stirring continuously to prevent burning.
Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to soften and burst.
Stir in the Kalamata olives, fresh thyme leaves, and balsamic vinegar. Cook for an additional 2-3 minutes until the mixture is warmed through and the flavors meld together.
Turn off the heat and stir in the fresh parsley.
Plate the steaks and spoon the tomato and olive mixture generously over the top.
Serve immediately with your favorite side dish, such as roasted potatoes or a fresh green salad.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4193 mg | 182% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 8.4 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1682 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
