1 (16-ounce) flank steak, trimmed
4 teaspoons olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 ½ teaspoons white wine vinegar
¼ cup finely chopped red onion
1 pint grape tomatoes, quartered
1 ounce crumbled blue cheese (about 1/4 cup)
Directions
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.
Nutrition Facts
Per Serving:
258 calories; fat 14.7g; saturated fat 5.1g; mono fat 7.1g; poly fat 0.9g; protein 27g; carbohydrates 4g; fiber 1g; cholesterol 78mg; iron 2mg; sodium 514mg; calcium 67mg.
