Seared Steak with Cherry Tomato Vinaigrette

Instructions

1. 1

   1. Prepare ingredients

2. 2

   Rinse all produce. Cut potatoes into 1-inch cubes, place in a medium pot, and set aside.  Roughly chop parsley. Peel shallots and mince.

3. 4

   2. Make Tomato Vinaigrette

4. 5

   Heat 2 tablespoons olive oil in a medium pan over medium heat. When oil is shimmering, add shallots 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, salt and pepper. Set aside until step 6.

5. 7

   3. Sear Steaks

6. 8

   Season steaks all over with salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare. Transfer to a plate and set aside to rest for about 5 minutes.

7. 10

   4. Boil Potatoes and Green Beans

8. 11

   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. 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.

9. 13

   5. Season Vegetables

10. 14

    Add 1 ½ tablespoons olive oil to pot with vegetables, still off heat, and gently stir to coat. Add parmesan and stir to combine. Add salt and pepper as desired.

11. 16

    6. Plate Steaks

12. 17

    Cut steaks against the grain into ¼-inch slices and divide among plates. Return pan with tomato vinaigrette to medium heat to warm, about 1 minute. Stir in parsley, then spoon over steak. Serve with potatoes and green beans!