When choosing a steak, look for meat with good marbling (fat that runs throughout). This keeps the meat from shrinking and drying as it cooks.

　　

Ingredients

Makes 2 servings

　　2 ripe plum tomatoes, seeded and cut into 1/4-inch dice

　　1/4 cup plus 1 tablespoon pitted and coarsely chopped Niçoise 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

　　

Step 1

1. Combine the tomatoes and olives in a small bowl. Season with salt and pepper. Dress with the vinegar, oil, and 1 tablespoon of the parsley. Set aside.

　　

Step 2

2. Preheat the broiler.

　　

Step 3

3. Broil the steak 4 inches from the heat source until browned, about 4 minutes on the first side. Turn over and cook for 3 minutes on the other side for medium-rare meat. Cook 1 minute longer for medium.

　　

Step 4

4. Let the meat rest 5 minutes 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 tablespoon of parsley. Serve immediately.

　　

Nutrition Per Serving

Per serving: 616 calories

　　9g carbohydrates

　　63g protein

　　35g fat

　　162mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.