Photo: Jason Varney; Styling: Lindsey Lower
Yield
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.

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

Not a winning combo

Katiewins
May 01, 2015
The tomato/blue cheese salad didn't mesh with the heavy steak. I liked the steak but not with this combo.

Delicious

JillyBurke
July 08, 2015
Delicious, plus super fast and easy.

3 1/2 stars

daneanp
May 10, 2017
I grilled our flank steak.  We liked this ok but the portion size is rather small.  Served with take and bake bread sticks.  Nice to prepare on a busy work night in warm weather.