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Strip Steaks with Tomato Towers

Servings: 2

Here’s a hearty, flavorful dish from Filippo Berio that’s sure to please!


  • 2 12-oz.strip steaks
  • 1/2 cup coarse black pepper
  • 1/4 cup salt
  • 2 Roma tomatoes
  • 2 small red onions
  • 3 Tbs. Filippo Berio Extra Virgin Olive Oil, divided
  • Salt and pepper to taste
  • Fresh rosemary sprigs (optional)


  • Coat the strip steaks liberally with black pepper and salt. Heat a large skillet over high heat. Add 1 Tbs. of olive oil and sear in a hot skillet for 2 to 3 minutes on each side. Remove from stovetop and place skillet in 350°F oven for 5 to 7 minutes. Remove skillet from oven and let steaks rest for an additional 2 minutes. Cut steaks into strips.

    Cut tomato and onion into 1/4 – inch thick slices. Sprinkle tomato and onion slices with remaining 2 Tbs. of olive oil; add salt and pepper to taste. Sear slices in a hot skillet, starting with onions and then tomatoes. Cook until tender; remove from heat.

    Build tomato tower by stacking alternating tomato and onion slices. Add steak to plates with rosemary sprigs (if desired) and serve.


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