flat iron w/roasted tomato bleu cheese vinaigrette

(1 rating)

Flat Iron Steak With Bleu Cheese Tomato Vinaigrette on a plate.

review

Blue Ribbon Recipe by

Debbie Reid

@Sirbarney

Clearwater, FL

I love to cook steak and to come up with new and different ways to serve it. This is one of my absolute favorites. I created it years ago for a tomato contest and my family has enjoyed it ever since.

Blue Ribbon Recipe

Dressed up your grilled flat iron steak this summer with this tasty recipe. Once cooked, the steak is tender, juicy, and seasoned perfectly. On top, is a wonderful combination of Blue cheese and tomatoes. Roasting the tomatoes brings out their sweetness. Then buttery Panko crumbs and chives are sprinkled on top that adds a slight crunch and big pop of flavor. A delicious way to dress up your steak dinner.

— The Test Kitchen @kitchencrew

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(1 rating)

yield 4 serving(s)

method Stove Top

Ingredients For flat iron w/roasted tomato bleu cheese vinaigrette

20 oz

cherry tomatoes, quartered
2 tsp

Kosher salt, divided
1 tsp

freshly ground black pepper, divided
3 Tbsp

olive oil
2 Tbsp

champagne vinegar
2 clove

garlic, minced
1 tsp

lime zest
2 tsp

lime juice
1/3 c

extra virgin olive oil
3 oz

bleu cheese, crumbled
2 Tbsp

butter
1/4 c

Panko
2 Tbsp

minced fresh chives
1 tsp

ancho chili powder
1 tsp

smoked paprika
1/2 tsp

garlic powder
2

(1 pound each) flat iron steaks
garnish: additional crumbled bleu cheese and fresh chives

How To Make flat iron w/roasted tomato bleu cheese vinaigrette

1
Preheat oven to 425 degrees. Place tomatoes onto a large, rimmed baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; drizzle with olive oil, toss to coat.

2
Place into the preheated oven and bake until tomatoes are softened approximately 12 - 15 minutes.
3
Using a slotted spoon, remove 3/4 of the tomatoes to a mesh strainer and place over a bowl to drain. Set remaining 1/4 of the tomatoes on the side for garnish.
4
In a medium bowl, whisk together the vinegar, garlic, lime zest, and lime juice.
5
While whisking, stream in the extra virgin olive oil. Add in the bleu cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, whisk to combine. Add in the drained roasted tomatoes, whisk together; set aside.
6
Meanwhile, place a small skillet over medium-low heat. Add in the butter and allow it to melt.
7
Add in the Panko and cook until it begins to brown, approximately 3 - 4 minutes, stirring occasionally (be sure to watch carefully as once they brown they can burn quickly).
8
Transfer to a paper towel-lined plate. Allow to cool for a few minutes, toss in the minced chives, set aside.
9
In a small bowl, mix together the chili powder, paprika, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
10
Season both sides of the steaks with the seasoning blend.
11
Heat a grill pan over medium-high heat. Place the steaks onto the grill pan and cook, turning once, to desired doneness (160 degrees for medium).
12
Place cooked steaks onto a large plate, cover with aluminum foil and allow to rest for 5 minutes. Slice steaks into 1/4-inch slices.
13
To serve, stagger steak slices onto serving plates. Top with the vinaigrette and the Panko crumbs. To garnish, place the reserved 1/4 of the roasted tomatoes onto plates, top tomatoes, and steak with bleu cheese crumbles and chives.
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