Seared Steak With Blistered Tomatoes

Active 5 min. | Total 20 min.

 

Ingredients: 

2 beef strip steaks (about 1½ lbs), each 1½ in. thick

Kosher salt and pepper

4 Tbsp olive oil, divided

6 cloves garlic, unpeeled

2 bunches cherry tomatoes on the vine (about 1½ lbs)

2 sprigs fresh rosemary

2 Tbsp white wine vinegar

¼ small red onion, finely chopped

3 Tbsp crumbled blue cheese (about 1 oz)

Arugula, for serving

 

Directions: 

Using high heat to sear and blister veggies amps up their flavors. If you can’t find cherry tomatoes on the vine, use a pint of grape tomatoes.

 

1. Heat oven to 450°F. Heat large cast-iron skillet on medium-high. Season steaks with ¼ tsp each salt and pepper. Add 1 tsp oil to skillet, then add steaks and garlic and cook until steaks are browned, 3 min. per side.

 

2. Add tomatoes on the vine and rosemary, drizzle with 2 tsp oil and season with salt and pepper. Transfer skillet to oven and roast until steak is at desired doneness, 3 to 4 min. for medium-rare, and tomatoes begin to slightly break down. Transfer steaks to cutting board and let rest at least 5 min. before serving. Transfer tomatoes and garlic to platter; squeeze garlic cloves from skins.

 

3. In small bowl, combine vinegar, remaining 3 Tbsp oil and ¼ tsp each salt and pepper; stir in onion and fold in blue cheese. Serve steak, tomatoes, garlic and arugula drizzled with vinaigrette.

 

**TIP: To make the best ever pan sauce, transfer your meat to a plate as soon as it is done cooking. Add wine or broth to the hot skillet. Use a wooden spoon to stir everything together, scraping up the brown bits left in the pan. Whisk in heavy cream and mustard or another condiment, and voilà!

SERVES 4 About 445 cal, 28 g fat (8.5 g sat), 39 g pro, 455 mg sodium, 9 g carb, 2 g fiber

 

If you make this let me know how it goes and how you like it! And if you snap a pic and put it on social tag #ketogirl