Grilled Flatiron Steak with Toasted Spice Vinaigrette

Grill the tomatoes along with the steak, but slice them thicker so they don't disintegrate. Add arugula and use leftover vinaigrette as dressing.

• hansonsc

• Los Angeles, CA

• 1/3/2019

I was excited about this dish given how quick and easy it comes together. Also, when you have great steak and great tomatoes, what could go wrong? Well, nothing went wrong, per se—but nothing was right either. The overall result was really ho-hum and missing interest, depth, and complexity. There are dishes that are beautifully simple and have clarity of flavors, but simplicity requires perfection and this was missing something critical.

• andreayung23

• Northern California

• 10/26/2017

So simple and so tasty. The spice vinaigrette is so lovely. I grilled my tomatoes as well, just a couple minutes on each side. Let the steak rest on top of them, and also topped the whole thing with some spicy microgreens which added a nice pop of colour. I served it on a big board in the middle of the table, so everyone could get at the delicious tomato and steak juice with their bread. This would be a great dish for a last minute dinner party as it is quick so it won't have you stuck in the kitchen away from guests, and looks impressive as well.

• zarakat

• Alberta

• 9/18/2017

The kiddos and hubby all loved it! We used New York steak and a variety of cherry tomatoes from our garden. I also substituted white balsamic vinegar for the white wine vinegar. We've already made it again!

• Anonymous

• 9/5/2017

This recipe is delicious! Made it with skirt steak for a recent summer barbeque. The vinaigrette is perfect with the grilled steak and fresh meaty tomatoes from the garden. Easy, with a beautiful presentation. A new summer favorite!

• Anonymous

• Southern California

• 9/5/2017

Easy weeknight dish and quite tasty! I substituted flank steak since my local supermarket has very limited cuts of meat, and it turned out fine. I served it alongside some leftover herbed rice, but crusty bread would have been equally good for sopping up the delicious mix of tomato and steak juices.

• sitagaki

• 7/25/2017

Absolutely delicious! My entire family raved about this, toasting the spices in the vinaigrette made them so warm and smooth. A perfect dish for summer when tomatoes are at their height. A definite make-again!

• lkmbs

• NH

• 9/3/2016

fresh, easy, delicious. I had some brand new spring onions from the farmers' market which I added to the tomatoes - otherwise followed exactly. Quick to throw together, pretty to present and delicious. Will definitely be in the rotation.

• jillmarc

• boston

• 8/1/2016

This recipe is a major hit.... Have made it twice to rave reviews from my company. It's easy to prepare and is delicious!

• pokbm

• Weatchester, NY

• 9/27/2015

Absolute raves from the diners. Very easy sauce to make. I grilled the tomatoes for a few minutes along with green, red & yellow peppers before grilling the steaks. Added a little balsamic vinegar and crumbled gorgonzola to the vegetables before placing the carved steaks on top. Added the vinaigrette and served.

• tstrupe

• Port St Lucie, FL

• 6/28/2015

This is absolutely fabulous! I actually made it last year and happened upon the recipe again during a slideshow today and had to review it. Do yourself a favor and make it in the summer with fresh local tomatoes. The mixture of the juices from the steak, the bold vinaigrette and the meaty tomatoes is heady! My mouth watered just seeing the picture again!

• robinseidel

• Blairstown, NJ

• 5/7/2015

While it's fast, easy, and relatively healthy, I just didn't like the dressing.

• clryder

• NY, NY

• 7/10/2014

I did this recipe with venison skirt steak instead of beef, everything else the same. It was a fast delicious and healthy summer dinner.

• jfain

• Columbus Ohio

• 7/8/2014