Balsamic Steak with Roasted Tomato Salad
By America's Test KitchenPublished on September 26, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
7 tablespoons balsamic vinegar 1 shallot, minced1 teaspoon Dijon mustard ¾ teaspoon granulated sugar Salt and pepper ½ cup olive oil 1 pint cherry or grape tomatoes, halved1 flank steak (about 1 ½ pounds)¼ cup crumbled goat cheese, softened12 cups baby arugula
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Combine 3 tablespoons vinegar, shallot, mustard, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Slowly whisk in 7 tablespoons oil until emulsified; reserve 1/3 cup. Toss tomatoes with remaining dressing and place on rimmed baking sheet. Roast until lightly brown, 10 to 15 minutes.
- Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat remaining oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes.
- Add remaining vinegar, any accumulated beef juices, and remaining sugar to now-empty skillet and simmer for 30 seconds. Slice steak thinly against grain and transfer to platter. Drizzle sauce over steak. Whisk goat cheese into reserved dressing until smooth. Toss arugula, dressing, and tomatoes in large bowl. Serve with steak.
Time
30 minutesYield
Serves 4Ingredients
7 tablespoons balsamic vinegar
1 shallot, minced
1 teaspoon Dijon mustard
¾ teaspoon granulated sugar
Salt and pepper
½ cup olive oil
1 pint cherry or grape tomatoes, halved
1 flank steak (about 1 ½ pounds)
¼ cup crumbled goat cheese, softened
12 cups baby arugula
Ingredients
7 tablespoons balsamic vinegar
1 shallot, minced
1 teaspoon Dijon mustard
¾ teaspoon granulated sugar
Salt and pepper
½ cup olive oil
1 pint cherry or grape tomatoes, halved
1 flank steak (about 1 ½ pounds)
¼ cup crumbled goat cheese, softened
12 cups baby arugula
Ingredients
7 tablespoons balsamic vinegar
1 shallot, minced
1 teaspoon Dijon mustard
¾ teaspoon granulated sugar
Salt and pepper
½ cup olive oil
1 pint cherry or grape tomatoes, halved
1 flank steak (about 1 ½ pounds)
¼ cup crumbled goat cheese, softened
12 cups baby arugula
Why This Recipe Works
We tossed the tomatoes for our Balsamic Steak with Roasted Tomato Salad with vinegar, shallot, mustard, sugar, salt, pepper, and oil and roasted them in a hot oven to draw out their natural flavors. The bold balsamic dressing played double duty, seasoning the tomatoes as they roasted and dressing the salad.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Combine 3 tablespoons vinegar, shallot, mustard, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Slowly whisk in 7 tablespoons oil until emulsified; reserve 1/3 cup. Toss tomatoes with remaining dressing and place on rimmed baking sheet. Roast until lightly brown, 10 to 15 minutes.
- Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat remaining oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes.
- Add remaining vinegar, any accumulated beef juices, and remaining sugar to now-empty skillet and simmer for 30 seconds. Slice steak thinly against grain and transfer to platter. Drizzle sauce over steak. Whisk goat cheese into reserved dressing until smooth. Toss arugula, dressing, and tomatoes in large bowl. Serve with steak.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments