flat iron w/roasted tomato bleu cheese vinaigrette
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.
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 20 ounces cherry tomatoes, quartered
- 2 teaspoons Kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 3 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 2 cloves garlic, minced
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- 1/3 cup extra virgin olive oil
- 3 ounces bleu cheese, crumbled
- 2 tablespoons butter
- 1/4 cup Panko
- 2 tablespoons minced fresh chives
- 1 teaspoon ancho chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon 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
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Step 1Preheat 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. -
Step 2Place into the preheated oven and bake until tomatoes are softened approximately 12 - 15 minutes.
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Step 3Using 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.
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Step 4In a medium bowl, whisk together the vinegar, garlic, lime zest, and lime juice.
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Step 5While 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.
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Step 6Meanwhile, place a small skillet over medium-low heat. Add in the butter and allow it to melt.
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Step 7Add 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).
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Step 8Transfer to a paper towel-lined plate. Allow to cool for a few minutes, toss in the minced chives, set aside.
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Step 9In a small bowl, mix together the chili powder, paprika, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
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Step 10Season both sides of the steaks with the seasoning blend.
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Step 11Heat 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).
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Step 12Place cooked steaks onto a large plate, cover with aluminum foil and allow to rest for 5 minutes. Slice steaks into 1/4-inch slices.
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Step 13To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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