Summer Steak With Tomato & Olive Salad | 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

Dorothy Lane Market says:

Hello Carol! We love hearing that you enjoy this recipe as much as we do. Thank you so much for giving this recipe a try and for taking the time to share your experience. 

Jun 19th 2022

I made this last night and it was delicious!

- Carolyn

Dorothy Lane Market says:

We're so glad to hear this! Thank you so much for sharing your experience with this recipe.

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

Dorothy Lane Market says:

Hello Sandi! We're so glad to hear you enjoyed this recipe. And great idea with the chicken! We'll have to try that the next time we make it.

Summer Steak With Tomato & Olive Salad

Dorothy Lane Market
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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