Balsamic Steak and Tomatoes

Balsamic Steak and Tomatoes

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This super-simple dinner has tons of flavor thanks to a balsamic vinaigrette marinade and a few spice rack staples. Tangy little cherry tomatoes add a pop of acidity and beautiful color.

Prep Time
Cook Time


3/4 cup La Tourangelle Classic Balsamic Vinaigrette

2 smashed garlic cloves

3/4 teaspoon fennel seed, smashed lightly in a mortar and pestle

1/2 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

1lb 4 oz skirt steak, cut in half crosswise

2 teaspoons olive oil

1 1/2 pints cherry tomatoes

cilantro leaves, for serving


  1. In a resealable plastic bag combine the vinaigrette, garlic, fennel, coriander, and black pepper. Make sure the chops are fully coated by the marinade. Refrigerate for 2 to 4 hours.
  2. Remove the steak from the marinade and pat it dry. Season with salt and pepper. Heat the oil in a large skillet over medium-high. Add the steak and cook 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and cover with foil to rest.
  3. Add the tomatoes to the pan and cook, shaking the pan occasionally until blistered and warmed through. Season to taste with salt. Remove from the heat.
  4. Slice the steak against the grain. Serve slices with blistered tomatoes and plenty of fresh cilantro.


Recipe by Samantha Seneviratne for Food 52

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