Summer Steak With Tomato & Olive Salad | Dorothy Lane Market
Dorothy Lane Market

Summer Steak With Tomato & Olive Salad

PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

For the Tomato & Olive Salad

  • 2 cups halved local cherry tomatoes
  • 1 cup chopped fresh Italian parsley
  • ¼ cup coarsely chopped pitted Kalamata olives
  • ¼ cup coarsely chopped pitted brine-cured green olives
  • ¼ cup chopped fresh basil
  • ¼ cup DLM Extra-Virgin Olive Oil
  • 2 Tbsp Sherry wine vinegar

For the Steak

  • 2 lbs flank or skirt steak
  • Salt and pepper
  • 2 Tbsp DLM Extra-Virgin Olive Oil

INSTRUCTIONS

1
Mix all the ingredients for the tomato & olive salad in a large bowl; season to taste with salt and pepper. Can be made up to 2 hours in advance, but let stand at room temperature before serving.
2
For the steak, preheat grill to high heat. Generously season steaks with salt and pepper, and drizzle with olive oil.
3
Grill steaks over medium-high to high heat until cooked to desired temperature, about 4 minutes per a side for medium.
4
Transfer steaks to cutting board and let rest. When ready to serve, slice steaks against the grain, transfer to large platter, and spoon tomato & olive mixture over the top.

IN THIS RECIPE

Reviews

Average Rating:

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Jun 10th 2022

Love this recipe because it is simply summer delicious.

- Carol

Jun 19th 2022

I made this last night and it was delicious!

- Carolyn

Jul 22nd 2022

First made recipe as written - fabulous! Second time had friends who don't eat red meat..so made with grilled chicken breast (sliced after cooking) - fabulous!

- Sandi

Jul 21st

Love this recipe!

- Peggy

Summer Steak With Tomato & Olive Salad

PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

For the Tomato & Olive Salad

  • 2 cups halved local cherry tomatoes
  • 1 cup chopped fresh Italian parsley
  • ¼ cup coarsely chopped pitted Kalamata olives
  • ¼ cup coarsely chopped pitted brine-cured green olives
  • ¼ cup chopped fresh basil
  • ¼ cup DLM Extra-Virgin Olive Oil
  • 2 Tbsp Sherry wine vinegar

For the Steak

  • 2 lbs flank or skirt steak
  • Salt and pepper
  • 2 Tbsp DLM Extra-Virgin Olive Oil

INSTRUCTIONS

1
Mix all the ingredients for the tomato & olive salad in a large bowl; season to taste with salt and pepper. Can be made up to 2 hours in advance, but let stand at room temperature before serving.
2
For the steak, preheat grill to high heat. Generously season steaks with salt and pepper, and drizzle with olive oil.
3
Grill steaks over medium-high to high heat until cooked to desired temperature, about 4 minutes per a side for medium.
4
Transfer steaks to cutting board and let rest. When ready to serve, slice steaks against the grain, transfer to large platter, and spoon tomato & olive mixture over the top.

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