Seared Steak with Tomato and Blue Cheese Salad

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Seared Steak with Tomato and Blue Cheese Salad Recipe

Photo: Jason Varney; Styling: Lindsey Lower

For a finishing touch of color and light, herby flavor, garnish the dish with chopped fresh flat-leaf parsley.

Serves 4 (serving size: about 3 ounces steak, 1/2 cup tomato salad, and 1 tablespoon cheese)


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1 (16-ounce) flank steak, trimmed
4 teaspoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons white wine vinegar
1/4 cup finely chopped red onion
1 pint grape tomatoes, quartered
1 ounce crumbled blue cheese (about 1/4 cup)


1. Heat a large cast-iron skillet over medium-high heat until hot and almost smoking. Brush steak with 1 teaspoon olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let rest 5 minutes. Cut across the grain into thin slices.

2. Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar in a medium bowl, stirring with a whisk. Add onion and tomatoes to bowl; toss to combine.

3. Divide steak and tomato mixture evenly among 4 serving plates. Sprinkle salads evenly with blue cheese.

Created date

March 2015

Nutritional Information

Calories 258
Fat 14.7 g
Satfat 5.1 g
Monofat 7.1 g
Polyfat 0.9 g
Protein 27 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 78 mg
Iron 2 mg
Sodium 514 mg
Calcium 67 mg