Seared Steak with Cherry Tomato Vinaigrette
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Ingredients & Equipment
What we send
- 8 ouncesgreen beans
- 12 ouncesred-skinned potatoes
- 1/8 ounceparsley
- 1 pintcherry tomatoes
- 1 tablespoonsherry vinegar
- 1/2 ouncegrated Parmesan cheese
- 1/2 teaspoonMaldon sea salt
What You’ll Need
- 8" medium pot
- 2 10" medium pans
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. Roughly chop parsley leaves, discarding stems. Peel shallot and mince.
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, 1 tablespoon olive oil, ⅛ teaspoon kosher salt, and pepper. Set aside until Step 6.
Pat steaks dry with paper towel and season all over with ½ teaspoon kosher salt and pepper as desired. Heat ½ 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.
Boil potatoes and green beans
While steaks sear, cover potatoes in pot with cold water by 1 inch and 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.
Add 1 tablespoon olive oil to pot with vegetables, still off heat, and gently stir to coat. Add Parmesan and stir to combine. Taste and add kosher salt and pepper as desired.
Plate seared steak
Cut steaks against the grain into ¼-inch slices and divide between serving plates. Return pan with tomato vinaigrette to medium heat to warm through, about 1 minute. Stir in parsley, then spoon over steaks. Serve with potatoes and green beans. Garnish with Maldon salt and dig in!