Rating: 3 stars
42 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 16
  • 1 star values: 4


Credit: Charles Masters

Recipe Summary test

30 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • Serve the tomato vinaigrette over the steak with the potatoes alongside.

Nutrition Facts

580 calories; fat 29g; cholesterol 135mg; sodium 630mg; protein 48g; carbohydrates 28g; sugars 6g; fiber 5g; iron 6mg; calcium 34mg.