Steak with Tomato-Olive Salad
A summertime staple
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup DLM Pure Olive Oil
2 Tbsp Sherry wine vinegar
For the Steak
1.5 – 2 lbs flank or skirt steaks
Salt and pepper
2 Tbsp DLM Pure Olive Oil
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.
For the steak, preheat 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 large platter, and spoon tomato-olive mixture over the top.