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Seared Steak

Seared Steak with Cherry Tomato Vinaigrette

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Recipe Details


This version of steak and potatoes is extra satisfying and colorful and easy to make—why it’s become a much-loved Popular Recipe. Cherry tomatoes are cooked down with sherry vinegar for a zingy vinaigrette that’s drizzled over perfectly seared steaks. We keep things simple with potatoes and green beans that are cooked until just tender, then tossed with Parmesan and olive oil. Finish with a flourish of flaky Maldon salt, then dive into your masterpiece.


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 570
  • Protein 35g
  • Total Carb 43g
  • Total Fat 30g

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

Ingredients & Equipment

What we send

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

What You’ll Need

  • 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. Roughly chop parsley leaves, discarding stems. 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, 1 tablespoon olive oil, 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 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.

  4. Boil potatoes and green beans

    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.

  5. Season vegetables

    Season vegetables

    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.

  6. Plate seared steak

    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!

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