Seared Steak with Cherry Tomato Vinaigrette

Ingredients

• 12 ounces green beans
• 12 oz red skinned potatoes
• 1/8 oz parsley
• 2 shallots
• 1 ½ pints cherry tomatoes
• 2 tablespoons sherry vinegar
• 3 5 oz steaks
• ½ teaspoon sea salt
• 1-ounce grated parmesan cheese

Instructions

1. 1

   Prepare ingredients

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

2. 2

   Make Tomato Vinaigrette

   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.

3. 3

   Sear Steaks

   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.

4. 4

   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. 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. 5

   Season Vegetables

   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.

6. 6

   Plate Steaks

   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!