Flat Iron w/Roasted Tomato Bleu Cheese Vinaigrette

Flat Iron W/roasted Tomato Bleu Cheese Vinaigrette

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Debbie Reid


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.


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Stove Top


  • 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
  • 1/4 c
  • 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.
  2. 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. Place into preheated oven and bake until tomatoes are softened, approximately 12 - 15 minutes. 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.
  3. In a medium bowl, whisk together the vinegar, garlic, lime zest and lime juice. 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.
  4. Meanwhile, place a small skillet over medium-low heat. Add in the butter and allow to melt. 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). Transfer to a paper towel-lined plate. Allow to cool for a few minutes, toss in the minced chives, set aside.
  5. In a small bowl, mix together the chili powder, paprika, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Season both sides of the steaks with seasoning blend.
  6. Heat a grill pan over medium-high heat. Place the steaks onto grill pan and cook, turning once, to desired doneness (160 degrees for medium). 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.
  7. 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.

Printable Recipe Card

About Flat Iron w/Roasted Tomato Bleu Cheese Vinaigrette

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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