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.
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!
- 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.