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Juicy steak and burst cherry tomatoes sizzle in a single pan, making cleanup a breeze. You could add crusty bread or pasta, or you could keep it sweet and simple.
Makes 3 servings
15 minutes active
35 minutes total
Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
Skirt steak (see note below)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 450°F. Line a sheet pan with foil. Remove the tops from the cherry tomatoes. Smash and peel 5 or 6 cloves of garlic. Remove the steak from the packaging and pat dry with paper towels.
Pile the cherry tomatoes, garlic, and a few sprigs of thyme on half of the prepared pan. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until the tomatoes are blistered, 20 to 25 minutes. Transfer the tomatoes to a bowl and tent with foil to keep warm.
Switch the oven to broil on high. On the same pan you used to roast the tomatoes, drizzle the steak with 1 tablespoon olive oil. Season the steak with salt and pepper. Slide the pan onto the top rack (about 6 inches from the heat) and broil until the steak is browned and sizzling, 3 minutes. Flip and continue to cook until done to your liking, 30 seconds longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.
Transfer the steak to plates, and spoon the cherry tomatoes and their juices over. Grind with pepper and serve warm.