Cherry Tomato And Olive Topping Over Slice Steak

Image: The Best of Rose Reisman/Whitecap

Serves 4


  • 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


  1. Combine the tomatoes, olives, cilantro, oil, capers, lemon juice and jalapenos.
  2. 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.

Rose’s tip
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.

Health tip
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.

If you’ve resolved to eat better this year, then you’ll want to pick up this best-of-collection from Rose Reisman, who for more than 20 years has helped Canadians eat healthily. Her more than 16 cookbooks, catering business, and menu items at the Pickle Barrel restaurant chain prove that nutritious dishes can be packed with great taste. The Best of Rose Reisman also includes all-new recipes, along with her signature health tips. – Chris Daniels

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