40 minutes
Preparation time
Course Type: Entrees, Tomatoes,

Flat Iron Steak with Roasted Glorys® & Blue Cheese Vinaigrette

Melt-in-your-mouth flat iron steak topped with a chunky and flavorful vinaigrette

This recipe contains:
Glorys®
Glorys®
Share To |
40 minutes
Preparation time
Share To |

Ingredients:

2 10-oz. containers NatureSweet® Glorys® tomatoes, halved
2 tsp. kosher salt, divided use
1 tsp. fresh cracked pepper, divided use
3 tbsp. olive oil
2 tbsp. champagne vinegar
2 cloves garlic, minced
1 tsp. lime zest
2 tsp. lime juice
1/3 cup extra virgin olive oil
3 oz. blue cheese, crumbled
2 tbsp. butter
1/4 cup panko breadcrumbs
2 tbsp. fresh chives, minced
1 tsp. ancho chili powder
1 tsp. smoked paprika
1/2 tsp. garlic powder
1 flat iron steak (1 pound per serving)
Garnish: Additional crumbled blue cheese and fresh chives

Instructions:

Preheat oven to 425° F.
Place tomatoes on a large, rimmed baking sheet. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Drizzle with olive oil, and toss to coat. Place in preheated oven and roast until tomatoes are softened, approximately 12 minutes.
Using a slotted spoon, remove three-quarters of the tomatoes to a mesh strainer and place over bowl to drain. Set the remaining one-quarter of the tomatoes aside for topping the flat iron steak.
For vinaigrette, in a medium bowl whisk together the vinegar, garlic, lime zest, and lime juice. While whisking, stream in the extra virgin olive oil. Add the blue cheese, 1/2 tsp. salt, and 1/4 tsp. pepper; whisk to blend. Add the drained roasted tomatoes, whisk together, then set aside.
Meanwhile, place a cast-iron skillet over medium-low heat. Add in the butter and allow to melt. Add in the panko breadcrumbs and toast until golden, approximately 3-4 minutes. Transfer to a paper-towel-lined plate. Allow to cool for a few minutes, then toss in the minced chives, and set aside.
In a small bowl, mix together the chili powder, paprika, garlic powder, and remaining salt and pepper. Season both sides of the flat iron steak with the mixture.
Heat a grill pan over medium-high heat. Place the steaks onto the grill pan and cook, turning once, to desired doneness.
Place cooked steaks onto a large plate or platter, cover with aluminum foil and allow to rest for 5 minutes. Slice steaks into 1/4-inch slices.
To serve, stagger steak slices, top with vinaigrette and panko breadcrumbs. Garnish with reserved roasted Glorys® tomatoes, and top with blue cheese crumbles and chives.

Inspired by the recipe submitted by 2014 Glorys® of Cooking winner Debbie Reid.
Other Recipes
75 min.
Preparation time

Pork Chop Stew

43 minutes
Preparation time

Turkey Stuffed Potatoes

60 minutes
Preparation time

Mashed Potatoes with Tomatoes

45 minutes
Preparation time

Spanish Style Chicken and Peppers

en_USEnglish