Sizzling Steak with Vinegar and Tomato Dressing

I can't move. Nope. Can't do it.I'm currently sitting in my favorite chair, legs up on the footstool, lounging deeply back into the soft cushion. I've still got my apron on from cooking tonight's supper, but since I can't move, it doesn't look like I'll be transitioning into my sweatpants anytime soon.Do you ever have those meals that leave you so utterly satisfied you just think you might curl up and die of culinary happiness? Like you can't move out of sheer happiness? Please tell me I'm not alone in that feeling... because that's where I currently find myself. And besides the fact that I'm craving dessert, I'm still incredibly satisfied. Tonight, I explored a new recipe - it involved a thick grass-fed sirloin steak, preserved cherry tomatoes (here's my recipe for how to preserve cherry tomatoes), a few dried herbs from the summer's garden, and just a few highlights from the pantry. I call it Sizzling Steak with Vinegar and Tomato Dressing.It was bliss. Sheer bliss, I tell you.Bliss, like: every single bite Stuart took he made that 'mmm' sound he does when he really likes something.Bliss, like: we (literally) licked the plate clean.Bliss, like: I smacked my lips and patted myself on the back multiple times (hey, a girl has to give herself credit when credit is due). With just a few minutes of prep, a few minutes of cooking, and a few high-quality ingredients, you too could be in this delicious, tranquilized form of culinary bliss and be lounging in our cushy chair unable to move out of pure happiness. So let's stop yappin' and start flappin'.

Sizzling Steak with Vinegar and Tomato Dressing

You will need:- 3-4 grass-fed sirloin steaks, about 2 pounds total- Butter (learn how to make your own here!) - 5 tablespoons olive oil- 1 tablespoon raw cider vinegar- 1 teaspoon dried oregano- 1/2 teaspoon dried chili flakes- Sea salt and black pepper- 10 to 15 cherry tomatoes (fresh, canned, or preserved)1. Lay the steaks on a tea towel to dry them off a bit. This will help them to sear nicely in the pan.2. Preheat a cast iron skillet on the stove. Add just a teeny bit of butter (about 1 teaspoon). Allow the pan to get hot over medium heat.3. Salt and pepper one side of each steak. Place the seasoned side down into the hot pan. Cook for 3-4 minutes.4. While the steaks are cooking, combine the olive oil, cider vinegar, dried oregano, chili flakes, a generous pinch of sea salt and black pepper, and the cherry tomatoes in a shallow dish.5. Flip the steaks and cook for another 2-3 minutes, or until done to your liking (we like our steak medium-rare to rare). They should have a nice sear from the cast iron skillet - mmm. That's what I'm talkin' about.6.  Once the steaks are done, move them to the shallow baking dish with some tongs and allow the steaks to "marinade" in the olive oil dressing for 2 minutes per side. 7. Remove the steaks from the dressing onto a large cutting board and gently cut the steaks into 1/2" slices. Gently place the strips of steak onto a large platter, arranging the cherry tomatoes around them. Lastly, drizzle the steak strips with the remaining dressing from the shallow dish. Oh man. I love this. I love that it can feed a crowd with just a few steaks. I love that it's fun to eat with your fingers. I love that it pairs perfectly with browned fingerling potatoes. I love that the juices from the dressing and the steak flow into said potatoes and create the most incredible food pairing known to man. DE-LIC-IOUS.I could spend another 1,000 words telling you all about the tang of the vinegar with the sweetness of the tomatoes with the buttery-ness of the steak, but let's face facts: it's time for me to get out of my chair and get some tea and butter cookies.After all, I might as well continue on in this culinary coma. It's where I want to be.And Amen.For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Sizzling Steak with Vinegar and Tomato Dressing

• 3-4 grass-fed sirloin steaks (about 2 pounds total)
• Butter (learn how to make your own here!)
• 5 tablespoons olive oil
• 1 tablespoon raw cider vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried chili flakes
• Sea salt and black pepper
• 10 to 15 cherry tomatoes (fresh, canned, or preserved)

1. Lay the steaks on a tea towel to dry them off a bit. This will help them to sear nicely in the pan.
2. Preheat a cast iron skillet on the stove. Add just a teeny bit of butter (about 1 teaspoon). Allow the pan to get hot over medium heat.
3. Salt and pepper one side of each steak. Place the seasoned side down into the hot pan. Cook for 3-4 minutes.
4. While the steaks are cooking, combine the olive oil, cider vinegar, dried oregano, chili flakes, a generous pinch of sea salt and black pepper, and the cherry tomatoes in a shallow dish.
5. Flip the steaks and cook for another 2-3 minutes, or until done to your liking (we like our steak medium-rare to rare). They should have a nice sear from the cast iron skillet – mmm.
6. Once the steaks are done, move them to the shallow baking dish with some tongs and allow the steaks to “marinade” in the olive oil dressing for 2 minutes per side.
7. Remove the steaks from the dressing onto a large cutting board and gently cut the steaks into 1/2″ slices. Gently place the strips of steak onto a large platter, arranging the cherry tomatoes around them. Lastly, drizzle the steak strips with the remaining dressing from the shallow dish.