In this meal, we’re punching up classic steak and potatoes with a vibrant and fresh tomato salad. We utilize both regular tomatoes and cherry tomatoes for textural contrast and flavor. The tomatoes get tossed with thinly sliced red onion, briny olives, and parsley in a simple vinaigrette. The tangy dressing is the perfect complement to the fluffy baby potatoes and savory steak. Be sure to pat the steaks dry thoroughly after they come out of your Suvie; the dryer the steaks the better they will brown.
Steak with Fresh Tomato Salad
- 1 lbs steak, such as rib-eye or sirloin
- 2 cloves garlic, smashed
- ¼ cup olive oil, plus 1 tbsp, separated
- 1 lb red baby potatoes
- 4 pieces pita bread (optional)
- 1 lb large ripe tomatoes
- 1 cup mixed cherry tomatoes
- ½ cup olives, pitted and roughly chopped
- 1 small red onion
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- 1 small bunch of parsley
- 1 tsp vegetable oil
Pat steaks dry and season generously with salt and pepper. Vacuum seal steaks with smashed garlic and 1 tbsp olive oil and place bag in a Suvie pan. Fill pan with water and place in the top right zone of your Suvie.
Place potatoes in a starch pan and insert into your Suvie.
Wrap pita bread (if using) tightly in aluminum foil and place in the bottom left zone of your Suvie. Input settings and cook.
My Cook > Multi-Zone Settings
Protein: 120°F for 1 hour
Vegetable: 0 minutes
Starch: 30 minutes
Just before the steak is done cooking, prepare the salad. Core and quarter the large tomatoes, and then cut the quarters in half. Cut cherry tomatoes in half. Roughly chop parsley. In a large bowl, whisk together the remaining ¼ cup olive oil, oregano, red wine vinegar, 1 tsp salt, and ½ tsp pepper. Cut the red onion in half and then thinly slice.
Once the steak has finished cooking, remove all pans from your Suvie. Transfer potatoes to a medium bowl and pour half the dressing over the potatoes, tossing to coat. Season to taste with salt and pepper.
Add tomatoes, red onion, olives and parsley to the bowl with the remaining dressing, tossing to coat. Season to taste with salt and pepper.
Pat steaks dry. Heat vegetable oil in a medium heavy-bottomed skillet or cast iron pan over high heat until just smoking. Add steaks and cook without moving for 30 seconds. Flip steaks and cook for 30 seconds on the other side. Continue flipping steaks until well browned, about 2 minutes total.
Divide potatoes and tomato salad between plates. Remove pita from Suvie and divide between plates. Cut steaks against the grain into ½” thick slices and divide between plates. Serve.
Nutritional Information per serving (4 servings per recipe) does not include optional pita bread: Calories 715, Total Fat 55g, Total Carbohydrates 31g, Total Sodium 1,421mg, Total Protein 31g