Seared Steak Blistered Tomatoes And Mushrooms

I think if Larry had his druthers, he would steak everyday of the week. He is most definitely a meat and potatoes kind of guy. And while we were in Cozumel, we didn’t eat any beef at all. I think he was going through some withdrawals. It was definitely time for some steak. I needed more vegetables. So, I combined the two and made a delicious dinner that satisfied us both. I seared some steak and added some blistered tomatoes and mushrooms on top.

I have cooked many steaks in my day, and still continue to do so all the time. My favorite way to prepare a good steak is to sear it and give it a nice crust, then roast it to perfection until it is cooked just right, at a perfect, juicy medium rare (for me, more towards the rare side). Or to make it easier, sear, flip and roast. Adding the mushrooms and tomatoes turned a very good steak into a gourmet steak.

Seared Steak with Blistered Tomatoes and Mushrooms

Preheat the oven to 450*f or 232* C.

2 lbs steak, about `1 1/2 inches thick

coarse salt and fresh ground black pepper to taste

4 TBSP olive oil


1 TBSP garlic

1-1 1/2 cups tomatoes, either cherry or other small tomatoes

2 cups whole mushrooms, rinsed and stems removed

2 sprigs fresh rosemary

2 TBSP lemon olive oil, optional

2 TBSP white balsamic vinegar

1/4 small red onion, sliced very thin

1 jalapeno, diced fine, optional

Place a large skillet in the oven and get VERY hot. Add about 2 TBSP of olive oil long with about 2 TBSP of butter to the hot skillet. Add the steak and sear for about 3 minutes per side to give it a nice crust all around. The time will vary depending on the thickness of the steak. If need be, you can sear it again for 1-2 minutes per side after the 3 minutes and flips.

Combine the remaining olive oil, lemon olive oil, mushrooms rosemary, garlic, onions, tomatoes and jalapenos and toss together gently. I had some leftover jalapeno and garlic mixture from when I made my compound butter Yucatecan Pork, so I added that as well.

Spray a cooking pan with cooking spray, add the steak and top with the vegetables. Roast for about 4 minutes, then remove the steak to let it rest for about 5 minutes. While the steak is resting, place the vegetables back in the oven to continue to roast for an additional 5 or so minutes, or until the tomatoes start to break down. Blistering tomatoes is a quick, easy and delicious way to serve cherry tomatoes. They are good on their own, or as a topping for just about anything you like, but especially steak.

When everything is ready, serve the steak topped with the tomatoes and mushrooms, and Bon Appetite! I served it all over some mashed potatoes with some warmed ciabiatta and a glass or two of red wine on the side. DELICIOUS!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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