Seared Steak with Blistered Tomatoes and Green Beans

Seared Steak with Blistered Tomatoes and Green Beans

from goodhousekeeping.com
25 min
1 servings

Seared Steak with Blistered Tomatoes and Green Beans stars a simple-but-punchy vinegar-onion mixture spooned on top of sliced steak and roasted vegetables.

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. 1

    Heat 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. 2

    Roast 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. 3

    Transfer 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. 4

    In 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.