Seared Steak with Blistered Tomatoes and Green Beans

Name: Seared Steak with Blistered Tomatoes and Green Beans
Total time: 25 min
Yield: 1 serving(s)
Ingredients: 1/2 lb. green beans; 1 pt. cherry or grape tomatoes; 2 tbsp. plus 1 teaspoon olive oil, divided; Kosher salt and pepper; 1 1 1/2-inch-thick strip steak (about 12 ounces); 4 cloves garlic, unpeeled; 1 tbsp. white wine vinegar; 1/4 small red onion, finely chopped

Bright veggies are the ultimate match for juicy steak.

By Kate MerkerPublished: Aug 18, 2023

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seared steak blistered tomatoes green beans

mike garten

Yields:

1 serving(s)

Total Time:

25 mins

Cal/Serv:

565

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A simple-but-punchy vinegar-onion mixture spooned on top of sliced steak and roasted vegetables adds a welcome acidity that makes each bite of this weeknight-friendly meal as balanced and satisfying as it is hearty.

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Ingredients

1/2 lb.
green beans
1 pt.
cherry or grape tomatoes
2 Tbsp.
plus 1 teaspoon olive oil, divided
Kosher salt and pepper
1
1 1/2-inch-thick strip steak (about 12 ounces)
4
cloves garlic, unpeeled
1 Tbsp.
white wine vinegar
1/4
small red onion, finely chopped

Directions

1. Step 1Heat oven to 450°F. On large rimmed baking sheet, toss green beans and tomatoes with 1 tablespoon oil and a pinch each of salt and pepper.
2. Step 2Roast until vegetables begin to brown, 10 to 12 minutes. Meanwhile, in medium cast-iron skillet on medium, heat 1 teaspoon oil. Season steak with 1/4 teaspoon each salt and pepper; cook with garlic until browned, 3 minutes per side.
3. Step 3Transfer skillet to oven along with vegetables and roast to desired doneness, 3 to 4 minutes for medium-rare steak. Transfer to cutting board and let rest at least 5 minutes before slicing in half.
4. Step 4In bowl, combine vinegar, remaining tablespoon oil and a pinch each of salt and pepper; stir in onion. Serve sliced steak with half of vegetables; spoon half of vinegar-onion mixture on top. Refrigerate remaining vegetables, steak, and marinated onions for lunch the next day.

Next Day Lunch
Steak, White Bean, and Veggie Salad
In bowl, toss leftover vinegar-onion mixture with 1/2 cup canned white beans (rinsed). Then toss with leftover steak, tomatoes, and green beans and 3 cups mixed greens.

About 565 calories (with leftovers for lunch), 37.5 g fat (10.5 g saturated), 110 mg cholesterol, 456 mg sodium, 17 g carbohydrates, 5 g fiber, 8 g sugar (0 g added sugar), 41 g protein

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