Rhea's Rundown
This 20-minute dish is the red meat rendition of one of my favorite go-to meals, Sautéed Chicken Breasts with Warm Tomato Salad from my very first column Bright and Lively Dishes. It’s a winning combo of grape tomatoes, blue cheese, red onions, and tender flank steak (or my favorite, flat iron), finished off with a white wine vinaigrette and parsley. Easy, delicious, and nourishing, it’s a no- ainer for any day of the week. Buy tomatoes in a variety of color for a more vi ant presentation.
Ingredients – Serves 4
- 1 (16-ounce) flank steak, trimmed
- 4 teaspoons olive oil, divided
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 ½ teaspoons white wine vinegar
- ¼ cup finely chopped red onion
- 1 pint grape tomatoes, quartered
- 1 ounce crumbled blue cheese (about ¼ cup)
- Flat-leaf parsley, optional for garnish
Directions
1. Heat a large cast-iron skillet over medium-high heat until hot and almost smoking. Brush steak with 1 teaspoon olive oil; sprinkle evenly with ½ teaspoon salt and ¼ teaspoon pepper. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let rest 5 minutes. Cut across the grain into thin slices.
2. Combine remaining 1 tablespoon olive oil, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and vinegar in a medium bowl, stirring with a whisk. Add onion and tomatoes to bowl; toss to combine.
3. Divide steak and tomato mixture evenly among 4 serving plates. Sprinkle salads evenly with blue cheese.
“Seared Steak with Tomato and Blue Cheese.” Cooking Light: Super Fast! Every Recipe in 25 Minutes or Less. Time Inc. Lifestyle Group. 2015. Print.
Rhea Torreon
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