Tuesday, February 7, 2017

Seared Steak with Tomato and Blue Cheese Salad

Recipe and Image Courtesy of www.MyRecipes.com
  • 1 (16-ounce) flank steak, trimmed
  • 4 teaspoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 teaspoons white wine vinegar
  • 1/4 cup finely chopped red onion
  • 1 pint grape tomatoes, quartered
  • 1 ounce crumbled blue cheese (about 1/4 cup)


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 1/2 teaspoon salt and 1/4 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 1/4 teaspoon salt, remaining 1/4 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.

1 comment:

  1. That is inviting! We have a nice inventory of grape tomatoes. Time to go for some bleu cheese, avocados 🥑 and steak.


Thank you for stopping by, we love hearing from you. Please feel free to contact us with any prayer requests or questions by commenting below or emailing us at the About Us page.