Summer Steak With Tomato & Olive Salad | Dorothy Lane Market

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    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:

    Write a Review

    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 2025

    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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