Image: The Best of Rose Reisman/Whitecap
- 2 cups red and yellow cherry tomatoes, sliced in half
- 3 tbsp sweet onion, finely diced and soaked in water
- 1/3 cup coarsely chopped pimiento-stuffed olives
- 1/3 cup coarsely chopped black olives
- ¼ cup chopped fresh cilantro
- 1 tbsp extra-virgin olive oil
- 1 tbsp drained chopped capers
- 1 tbsp fresh lemon juice
- 2 tsp finely chopped jalapeno peppers
- 1½ lb New York strip steak trimmed of fat
- 2 tbsp chopped cilantro
- Combine the tomatoes, olives, cilantro, oil, capers, lemon juice and jalapenos.
- Grill or sauté the steak on medium heat just until done to your preference. Let cool 10 minutes, then slice. Spoon the tomato-olive topping overtop. Garnish with cilantro.
Capers are packed in a strongly acidic brine, which, as long as they’re refrigerated, protects them against spoilage. In other words, they last for a very long time.
A New York strip steak trimmed of fat is a leaner cut of beef than a rib-eye, porterhouse or prime rib. A 3-oz serving has just 160 calories and 10 grams of fat, whereas a porterhouse has 250 calories and 18 grams of fat.