Seared Steak with Blistered Tomatoes

Name: Seared Steak with Blistered Tomatoes
Prep time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 1 1/2-inch-thick strip steaks (about 11/2 lbs); Kosher salt; Pepper; 4 tbsp. olive oil; 6 cloves garlic, in their skins; 2 bunches cherry tomatoes on the vine (about 1 1/2 lbs); 2 sprigs fresh rosemary; 2 tbsp. white wine vinegar; 1/4 small red onion, finely chopped; 3 tbsp. crumbled blue cheese (about 1 oz); Arugula salad, for serving

By The Good Housekeeping Test KitchenPublished: Aug 17, 2018

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Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Active Time:

5 mins

Total Time:

20 mins

Cal/Serv:

445

Warm tomatoes add fresh summer flavor to this classic steak dinner.

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Ingredients

2 1 1/2-inch-thick strip steaks (about 11/2 lbs)
Kosher salt
Pepper
4 Tbsp. olive oil
6 cloves garlic, in their skins
2 bunches cherry tomatoes on the vine (about 1 1/2 lbs)
2 sprigs fresh rosemary
2 Tbsp. white wine vinegar
1/4 small red onion, finely chopped
3 Tbsp. crumbled blue cheese (about 1 oz)
Arugula salad, for serving

Directions

1. Step 1 Heat oven to 450°F. Heat large cast-iron skillet on medium-high. Season steaks with salt and pepper. Add 1 teaspoon oil to skillet, then add steaks and garlic and cook until steaks are browned, 3 minutes per side.
2. Step 2Place tomatoes on the vine and rosemary in skillet, drizzle with 2 teaspoon oil and season with salt and pepper. Transfer skillet to oven and roast until steak is at desired doneness and tomatoes begin to slightly break down, 3 to 4 minutes for medium-rare. Transfer steaks to cutting board and let rest at least 5 minutes before serving. Transfer tomatoes and garlic to platter; squeeze garlic cloves from skins.
3. Step 3In small bowl, combine vinegar, remaining 3 tablespoon oil and 1/4 teaspoon each salt and pepper; stir in onion and fold in blue cheese. Serve steak, tomatoes and garlic drizzled with vinaigrette, and arugula salad.

Nutritional Information (per serving): About 445 calories, 28 g fat (8.5 g saturated), 39 g protein, 455 mg sodium, 9 g carb, 2 g fiber

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