This dish is summer simplicity at its finest. The steak is seasoned simply and paired with ripe tomatoes, crunchy radishes and crisp watercress. If you are looking for a new way to cook steak, check out our method for reverse searing; it yields perfectly cooked steak every time.
This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
- 2 steaks, cut of choice
- Steak Seasoning
- Black pepper
- Kosher salt
- 2 tablespoons Butter
- 1 pint heirloom or cherry, or a mix, halved tomatoes
- 1/ 2 medium cucumber, seeded and chopped
- 6 radishes, sliced
- 2 handfuls watercress
- 1 tablespoon sherry vinegar
- 3 tablespoons olive oil
- 1/ 2 teaspoon thyme leaves, fresh chopped
- 1/ 2 teaspoon honey
- 1/ 2 lemon, juiced
Let steak come to room temperature. Pat dry with some paper towels then season with steak seasoning, kosher salt, and pepper. Heat a well seasoned cast iron skillet over high heat for about 5 minutes. When very hot, add steak. Cook for about 2 minutes per side (for medium rare) adjust cooking time according to your preference. When steak is done, set aside to rest for a few minutes.
Meanwhile, add tomatoes, radishes, cucumbers, and watercress to a bowl. Add olive oil, sherry vinegar, honey and thyme to a small glass jar with a lid. Add a pinch of salt and pepper and seal jar. Shake until well combined. Add dressing to tomato mix, tossing lightly to coat.
Serve each steak with a generous helping of tomato salad and enjoy!