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Seared Steak with Tomato and Blue Cheese Salad

Photo: Jason Varney; Styling: Lindsey Lower


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

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


  • 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)

Nutrition 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

How to Make It

  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.