A simple-but-punchy vinegar-onion mixture spooned on top of sliced steak and roasted vegetables adds a welcome acidity that makes each bite of this weeknight-friendly meal as balanced and satisfying as it is hearty.
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- 1 serving(s)
- Total Time:
- 25 mins
- 1/2 lb.
- 1 pt.
cherry or grape tomatoes
- 2 tbsp.
plus 1 teaspoon olive oil, divided
Kosher salt and pepper
1 1/2-inch-thick strip steak (about 12 ounces)
cloves garlic, unpeeled
- 1 tbsp.
white wine vinegar
small red onion, finely chopped
- Step 1Heat oven to 450°F. On large rimmed baking sheet, toss green beans and tomatoes with 1 tablespoon oil and a pinch each of salt and pepper.
- Step 2Roast until vegetables begin to brown, 10 to 12 minutes. Meanwhile, in medium cast-iron skillet on medium, heat 1 teaspoon oil. Season steak with 1/4 teaspoon each salt and pepper; cook with garlic until browned, 3 minutes per side.
- Step 3Transfer skillet to oven along with vegetables and roast to desired doneness, 3 to 4 minutes for medium-rare steak. Transfer to cutting board and let rest at least 5 minutes before slicing in half.
- Step 4In bowl, combine vinegar, remaining tablespoon oil and a pinch each of salt and pepper; stir in onion. Serve sliced steak with half of vegetables; spoon half of vinegar-onion mixture on top. Refrigerate remaining vegetables, steak, and marinated onions for lunch the next day.
Next Day Lunch
Steak, White Bean, and Veggie Salad
In bowl, toss leftover vinegar-onion mixture with 1/2 cup canned white beans (rinsed). Then toss with leftover steak, tomatoes, and green beans and 3 cups mixed greens.
About 565 calories (with leftovers for lunch), 37.5 g fat (10.5 g saturated), 110 mg cholesterol, 456 mg sodium, 17 g carbohydrates, 5 g fiber, 8 g sugar (0 g added sugar), 41 g protein
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Chief Food Director
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.