Rib-Eye Steak With Tomato Vinaigrette and Smashed Potatoes

rib-eye-steak-tomato-vinaigrette
Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 580 calories
    • Fat 29 g (9 g saturated fat)
    • Cholesterol 135 mg
    • Sodium 630 mg
    • Protein 48 g
    • Carbohydrate 28 g
    • Sugar 6 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 34 mg

Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 15 to 18 minutes. Drain and return to the pot. Toss in the chives, 2 tablespoons of the oil, 1 tablespoon of the vinegar, and ¼ teaspoon each salt and pepper. Lightly flatten each potato with a spoon. Cover to keep warm.

Meanwhile, combine the tomatoes, sugar, 3 tablespoons water, the remaining 3 tablespoons of vinegar, and ¼ teaspoon each salt and pepper in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the tomatoes are soft and the liquid is thickened, 6 to 8 minutes.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon salt and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest part of each steak registers 130° F, 4 to 5 minutes per side for medium-rare. Let rest for 5 minutes, then slice against the grain.

Ingredients

  1. Check pounds fingerling potatoes
  2. Check Kosher salt and black pepper
  3. Check 2 tablespoons chopped fresh chives
  4. Check 3 tablespoons olive oil
  5. Check 4 tablespoons sherry or red wine vinegar
  6. Check 1 pint cherry or grape tomatoes, halved
  7. Check 2 teaspoons sugar
  8. Check 2 boneless rib-eye steaks (1 inch thick; about 2 pounds total)

Directions

  1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 15 to 18 minutes. Drain and return to the pot. Toss in the chives, 2 tablespoons of the oil, 1 tablespoon of the vinegar, and ¼ teaspoon each salt and pepper. Lightly flatten each potato with a spoon. Cover to keep warm.
  2. Meanwhile, combine the tomatoes, sugar, 3 tablespoons water, the remaining 3 tablespoons of vinegar, and ¼ teaspoon each salt and pepper in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the tomatoes are soft and the liquid is thickened, 6 to 8 minutes.
  3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon salt and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest part of each steak registers 130° F, 4 to 5 minutes per side for medium-rare. Let rest for 5 minutes, then slice against the grain.
  4. Serve the tomato vinaigrette over the steak with the potatoes alongside.