Name: Strip Steaks with Quick Cherry-Tomato Sauce
Total time: 30 min
Ingredients: 2 (1-pound) strip steaks, 1 inch thick, trimmed; 1¾ teaspoons table salt, divided; 1¼ teaspoons pepper, divided; 3 tablespoons extra-virgin olive oil, divided; 1½ pounds cherry tomatoes, halved; 2 teaspoons sugar; ¼ teaspoon red pepper flakes; 3 garlic cloves, minced; 3 tablespoons chopped fresh parsley; 2 teaspoons grated lemon zest plus 1 tablespoon juice

Why This Recipe Works

Cherry tomatoes have high water content, large amounts of seed gel, and thin skins, so a quick sear is all it takes to release their juices and bring out their sweetness. The addition of a little lemon zest and juice creates a bright, chunky sauce perfect for pairing with a rich strip steak. A large skillet set on medium-high heat gives the tomatoes plenty of direct heat, so they cook quickly without falling apart, and a sprinkle of sugar helps them caramelize, balancing their acidity.

Before You Begin

This chunky cherry-tomato sauce would be good on any protein, not just steak. Serve with pasta, polenta, or potatoes on the side.

Instructions

Cut 2 trimmed strip steaks in half crosswise, pat dry with paper towels, and sprinkle all over with 1½ teaspoons table salt and 1 teaspoon pepper. Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to cutting board and tent with foil.

Cook 1½ pounds halved cherry tomatoes, 2 teaspoons sugar, ¼ teaspoon pepper flakes, and remaining ¼ teaspoon salt and ¼ teaspoon pepper in fat remaining in skillet, scraping up any browned bits, until tomatoes are just softened, about 2 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds. Off heat, stir in 3 tablespoons chopped parsley, 2 teaspoons grated lemon zest plus 1 tablespoon lemon juice, and remaining 2 tablespoons oil. Slice steaks and serve with tomato mixture.