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Seared Steak

Seared Steak with Cherry Tomato Vinaigrette

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Here in the test kitchen, we’re so eager to get our hands on fresh summer tomatoes and a hot grill. Channeling that early excitement into something better suited for this slightly cooler spring weather, Chef Elana’s pairing perfectly seared steaks with a warm, juicy vinaigrette. Cherry tomatoes are gently sautéed until tender, then whisked with sherry vinegar for tartness, chives for sweetness, and olive oil. A side of Parmesan-laced potatoes and green beans keeps things cozy yet colorful.
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • 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

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

What You’ll Need

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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Trim and discard ends of haricots verts (try lining them up to trim all at once). Cut potatoes into 1-inch pieces, place in a medium pot, and set aside. Thinly slice chives. Peel shallot, halve, 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. Gently break up tomatoes with a spoon. Remove pan from heat and add sherry vinegar and another 1 tablespoon olive oil, then season with ⅛ teaspoon salt and pepper as desired. Set aside.

  3. Sear Steaks

    Sear Steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon 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, 3-5 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes.

  4. Boil Potatoes

    Boil Potatoes

    While steaks cook, cover potatoes in pot with cold water by 1 inch. Season generously with salt, bring to a boil over high heat, and cook until almost tender, about 8 minutes.

  5. Cook Haricots Verts

    Cook Haricots Verts

    After 8 minutes of potatoes boiling, add haricots verts 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 and gently stir to coat, then add Parmesan and stir again to combine. Taste and add more 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 tomato vinaigrette to medium heat to warm through, about 1 minute. Stir in chives, then spoon over steaks. Sprinkle with Maldon salt (a little goes a long way—you can always add more). Serve with potatoes and haricots verts, and dig in!

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