Skillet Steak & Tomatoes, For Two
A recipe this simple is great because it’s simple.
High-quality ingredients, fresh seasonings, and straight-forward preparation — it’s a magic combination! And it’s even better when it barely takes 30 minutes to make.
This is the sort of meal you can enjoy all year round, but it’s particularly sumptuous at the end of summer. Tomatoes are EVERYWHERE right now (#praisebe), and they’re as plump, sweet, and juicy as ever. So when you combine their sheer robustness with an artfully seasoned, tender as hell flank steak, guess what?
You’re in for one hell of a satisfying dish.
You start by purchasing a piece of grass-fed, no hormone, no antibiotic, minimally processed, USDA “choice” cut of flank steak. These labels ensure that you are buying the highest quality red meat possible, so DON’T be cheap! Your health is worth the few extra bucks. With a quality cut in tow, rub down the steak with your favorite dry rub, then let it rest for about 30 minutes. I’m partial to rubs with coffee, but whatever your prefer is fine by me.
Next halve the tomatoes (mini heirlooms!) then pre-heat a cast iron skillet in the oven. Now I realize I’m not actually using a skillet here — it’s Lodge’s 12″ Cast Iron Pan — but hear me out. 1.) I’m assuming most of you have a cast iron skillet available, so I’m simplifying the title. And 2.) if you have the chance, BUY THIS PAN! The double handles are perfect for serving directly on the dinner table (so stylish), and it’s nice to have a cast iron piece that’s specifically designated for the oven, not the stovetop. It’s been a great addition to my cast iron collection, so I highly recommend!
Once the oven is heated, remove the cast iron skillet (or pan!) and coat with olive oil. Toss in the tomatoes and some salt/pepper, then roast for 10 minutes until just beginning to blister. Make room in the center of the skillet (or pan!) for the flank steak, then immediately return to the oven for 4 – 5 minutes. Flip, cook 4 – 5 minutes more, and that’s IT!!
A half Tuscan, half steakhouse dinner is on the way.
The expertly seared, medium-rare flank tastes incredible with the tomatoes, I highly recommend forkfuls with a little bit of both in each bit. Savory, juicy, herbaceous, tender… it’s got it all. And for a little greens, simply toss for arugula in lemon, olive oil, and a pinch of sugar to finish things off. Xo
Skillet Steak & Tomatoes, For Two
- 1 lb flank steak
- dry rub of choice (I prefer something with coffee, like Stubb’s)
- 12 oz mini heirloom tomatoes
- 1 tbsp extra virgin olive oil
- a few pinches salt & pepper
- a few sprigs of thyme or rosemary to garnish
- On large cutting board amply coat the flank steak with dry rub on all sides, then allow to rest for 30 minutes – 1 hour.
- Meanwhile, halve the mini heirloom tomatoes.
- When ready, pre-heat the oven to 425F with a 12″ Lodge Cast Iron Pan on the middle rack. When the temperature is reached, remove the pan and add the olive oil, swirling to coat the bottom. Toss the tomatoes in the oil until evenly coated, then season with salt & pepper. Roast on oven middle rack for 10 minutes.
- Make room in the center of the pan for the steak, nestling it between the tomatoes — the steak will sizzle when it hits the pan, that’s good! Return to the oven and cook for about 4 – 5 minutes (depending on the thickness of your cut), then flip and cook 4 – 5 minutes more. When ready, remove the pan from the oven and transfer the steak to a cutting board to rest for about 5 minutes (the tomatoes can stay in the pan!), then slice the steak against the grain. Evenly divide the steak between plates, top with the tomatoes, garnish with thyme and rosemary, and serve.