- 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
Directions 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!