Balsamic Steak and Tomatoes
Spinach-Walnut Salad
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Ingredients
- 1 pint grape tomatoes
- 1 Tbsp minced garlic
- 2½ Tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1 tsp freshly ground pepper, divided
- 1 lb top sirloin steak (or flank steak)
- 3 Tbsp balsamic glaze
- ½ cup crumbled feta cheese
- 2 Tbsp (or more) fresh basil leaves
Instructions
- Preheat oven to 450°F. Toss together tomatoes, garlic, 1½ Tbsp oil, ½ tsp salt, and ½ tsp pepper on a rimmed baking sheet. Bake 18 to 20 minutes or until tomatoes begin to burst, stirring once.
- Meanwhile, sprinkle steak with ½ tsp each salt and pepper. Sear in 1 Tbsp hot oil in a large cast-iron skillet over medium-high heat 3 minutes per side.
- Carefully place hot skillet in oven. Bake 8 to 10 minutes or to desired doneness. Let stand 5 minutes; thinly slice steak across the grain.
- Spoon tomatoes over steak. Drizzle with balsamic glaze; sprinkle with cheese and basil.
Side Dish Ingredients
- ½ cup chopped walnuts
- 1½ Tbsp red wine vinegar
- 1 tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp pepper
- 3 Tbsp olive oil
- 1 (5-oz) pkg baby spinach
Side Dish Instructions
- Toast nuts in a small dry skillet over medium heat until golden.
- Whisk together vinegar, mustard, salt, and pepper in a large bowl. Gradually whisk in oil. Add spinach and nuts; toss.
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