New York Strip Steak with Cherry Tomatoes


  • 6 New York strip steaks
  • 3 Tbsp olive oil, divided
  • 4 medium shallots, thinly sliced (about 8 oz)
  • 2 pints cherry tomatoes, cut in half
  • 3 cloves garlic, minced
  • 2 Tbsp fresh lemon juice
  • 1/4 cup chopped fresh parsley

Let steaks stand at room temperature 30 minutes; lightly season with salt and pepper. Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat; add 3 steaks, and cook 4 minutes per side or to desired doneness. Remove from skillet, and keep warm. Repeat procedure with 1 Tbsp oil and remaining steaks. Add remaining 1 Tbsp oil to skillet; heat over medium heat. Add shallots, and cook, stirring, 6 minutes or until tender. Add tomatoes and garlic; cook, stirring, 3 minutes. Add lemon juice and parsley; cook 1 minute. Season to taste. Serve tomato mixture over steaks.

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