Summertime Steak

This is one of those dishes that I make again and again during the hottest time of the year: summertime steak. It’s great because there is no oven required, but there’s lots of flavor. I love that it is simply a well-seasoned steak grilled and topped with a just-as-simple tomato and olive salad that is crazy good. What really makes this recipe shine is using either flank or skirt steak for a little char and texture. And it all works well together with the olive oil and vinegar that helps balance out the flavor of local tomatoes and briny olives.

Summertime Steak with Olive-Tomato Salad
Summertime Steak with Olive-Tomato Salad

I love serving this dish when I am entertaining for I just pile all of it on a big platter. Or, sometimes I serve the steak sliced separately with the tomato-olive salad in a big bowl along with some grilled DLM Artisan Bread slathered with olive oil. Either way, this one is a keeper!

Tomato-Olive Salad:                                                                                                                              

  • 2 cups cherry tomatoes, halved
  • 1 cup fresh Italian parsley, chopped
  • ¼ cup Kalamata olives, pitted and coarsely chopped
  • ¼ cup brine-cured green olives, pitted and coarsely chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup Vera Jane’s Extra-Virgin Olive Oil
  • 2 Tbsp sherry vinegar

Mix all the ingredients for the tomato-olive salad in a large bowl, and season to taste with salt and pepper. It can be made up to 2 hours in advance, but let stand at room temperature before serving.

For the Steak:

  • 1.5-2 lbs flank or skirt steak
  • Salt and pepper
  • 2 Tbsp Vera Jane’s Extra-Virgin Olive Oil

Preheat your grill to high heat. Generously season steaks with salt and pepper, and drizzle with olive oil. Grill steaks over medium-high to high heat until cooked to desired temperature, about 4 minutes per a side for medium. Transfer steaks to cutting board and let rest. When ready to serve, slice steaks against the grain, transfer to platter, and spoon tomato-olive mixture over the top. Click here for a printable version.