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flat iron w/roasted tomato bleu cheese vinaigrette

(1 rating)
Blue Ribbon Recipe by
Debbie Reid
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
(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
  • 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

  • Cherry tomatoes cut in half on a baking sheet.
    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.
  • Roasting tomatoes in the oven.
    Place into the preheated oven and bake until tomatoes are softened approximately 12 - 15 minutes.
  • Straining the tomatoes.
    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.
  • Whisking together vinegar, garlic, lime zest, and lime juice.
    In a medium bowl, whisk together the vinegar, garlic, lime zest, and lime juice.
  • Bleu cheese, salt, black pepper, and drained roasted tomatoes.
    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.
  • Melting butter in a skillet.
    Meanwhile, place a small skillet over medium-low heat. Add in the butter and allow it to melt.
  • Cooking Panko crumbs in the melted butter.
    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).
  • Panko crumbs and chives on a paper towel.
    Transfer to a paper towel-lined plate. Allow to cool for a few minutes, toss in the minced chives, set aside.
  • Chili powder, paprika, garlic powder, salt, and black pepper combined in a bowl.
    In a small bowl, mix together the chili powder, paprika, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
  • Seasoning the steaks.
    Season both sides of the steaks with the seasoning blend.
  • Grilling steak until desired temperature.
    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).
  • Steak covered in foil and resting.
    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.
  • Tomato mixture spooned over the steak.
    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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