This dish started with some N.Y. strip steak I had marinating in worcestershire sauce for a couple of days and some mixed olives out of a salad my boyfriend had left at my house. I think the olives were nicoise olives and picholine olives. I added some kalamata olives as well. I had to pit the leftover olives. A lot of times it’s hard to find fancier Mediterranean olives pitted but I can’t stand biting down on a pit! It’s not hard to get the pit out. All I did is break the olive with my fingernail than pull it apart to get the pit out. Of course you can use an olive pitter too. I kinda wanted the olive to be broken up so I used my hands. Be sure and take steak out of fridge to take the chill off, about 20 min. before cooking.
Ingredients: N.Y strip steak, spring salad mix, avocado, lemon, extra virgin olive oil, cherry tomatoes, olives, parmesan cheese.
- Heat grill pan up over high heat. place steaks on grill. let them sear about 5-10min. on each side, until they are dark and crispy on the out side. Turn off heat and let the steaks rest.
- In a bowl pour in 3 tbs of extra virgin olive oil and 2 tbs. of fresh lemon juice, season with salt & pepper. Whisk together.
- Add pitted olives and cherry tomatoes, a small handful of both, to bowl. Add 1 avocado, cut into bite size pieces. Add lettuce on top of that. Toss everything together. Use a peeler and shave in pieces of parmesan cheese.
- Slice thin pieces of steak up. Lay salad on a plate and lay pieces of steak on top.
Have a glass of your favorite red wine and you’ve got a healthy and flavorful meal!