Categories: Steak
Ingredients
- 2 strip steaks
- Kosher salt and pepper
- 4 tbsp. oil
- 6 garlic cloves, in their skins
- 2 bunches cherry tomatoes on the vine (about 1 1/2 lbs.)
- 2 sprigs fresh rosemary
- 2 tbsp. white wine vinegar
- 1/4 small red onion, finely chopped
- 3 tbsp. crumbled blue cheese
- Arugula salad, for serving
Directions
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Heat oven to 450. Heat large cast-iron skillet on medium-high. Season steaks with salt and pepper. Add 1 tsp oil to skillet, then add steaks and garlic and cook until steaks are browned, 3 minutes per side.
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Place tomatoes on the vine and rosemary in skillet, drizzle with 2 tsp oil and season with salt and pepper. Transfer skillet to oven and roast until steak is at desired doneness and tomatoes begin to slightly break down, 3-4 minutes for medium-rare. Transfer steaks to cutting board and let rest at least 5 minutes before serving. Transfer tomatoes and garlic to platter; squeeze garlic cloves from skins.
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In a small bowl, combine vinegar, remaining 3 tbsp. oil and 1/4 tsp each salt and pepper; stir in onion and fold in blue cheese. Serve steak, tomatoes and garlic drizzled with vinaigrette and arugula salad.