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Seared Steak

Seared Steak with Cherry Tomato Vinaigrette

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In this much-loved Encore Recipe, we’re blending juicy cherry tomatoes into a zingy vinaigrette that’s drizzled over perfectly seared steaks. Sherry vinegar adds tartness while chives bring an aromatic note to the sauce. A side of Parmesan-laced potatoes and green beans keeps things comforting yet colorful. 

  • Stovetop Only
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 600
  • Protein 40g
  • Total Carb 44g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • chives
    • 1/8 ounce
    • chives
  • cherry tomatoes
    • 1 pint
    • cherry tomatoes
  • Maldon sea salt
    • 1/2 teaspoon
    • Maldon sea salt
  • shallot
    • 1
    • shallot
  • green beans
    • 8 ounces
    • green beans
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • steaks
    • 2
    • steaks
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar

What You’ll Need

  • kosher salt
  • olive oil
  • black pepper
  • 8" medium pot
  • 2 10" medium pans

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Trim and discard ends of green beans (try lining them up to trim all at once). Cut potatoes into 1-inch cubes, place in a medium pot, and set aside. Thinly slice chives. Peel shallot and mince.

  2. Make tomato vinaigrette

    Make tomato vinaigrette

    Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add shallot and cook until beginning to soften, about 1 minute. Add cherry tomatoes and cook until soft and beginning to burst, 8-10 minutes. Using a spoon, mash tomatoes to release their juices. Remove pan from heat, stir in sherry vinegar and 1 tablespoon olive oil, and season with ⅛ teaspoon kosher salt and pepper. Set aside until Step 6.

  3. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon kosher salt and pepper as desired. Heat 1 tablespoon olive oil in a separate medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes.

  4. Boil potatoes and green beans

    Boil potatoes and green beans

    While steaks sear, cover potatoes in pot with cold water by 1 inch. Season generously with kosher salt, bring to a boil over high heat, and cook until almost tender, about 8 minutes. Then, add green beans to pot with potatoes. Continue boiling until beans are bright green and potatoes are tender when pierced with a knife tip, about 2 minutes more. Drain and return to pot, off heat. 

  5. Season vegetables

    Season vegetables

    Add 1 tablespoon olive oil to pot with vegetables and gently stir to coat, then add Parmesan and stir again to combine. Taste and add kosher salt and pepper as desired.

  6. Slice and plate steaks

    Slice and plate steaks

    Cut steaks against the grain into ¼-inch slices and divide between serving plates. Return pan with tomatoes to medium heat to warm through, about 1 minute. Stir in chives, then spoon cherry tomato vinaigrette over steaks. Serve with potatoes and green beans, sprinkle everything with Maldon salt, and dig in!

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