Balsamic Steak and Tomatoes

flavorful recipes

Balsamic Steak and Tomatoes paired with Diamond Collection Cabernet Sauvignon

A cast iron skillet filled with sliced steak and tomatoes.



  • 2 pints grape tomatoes
  • 1 Tbsp minced garlic
  • 3 Tbsp olive oil, divided
  • 1 tsp kosher salt, divided
  • ½ tsp pepper, divided
  • 2 lb top sirloin steak
  • 3 Tbsp balsamic glaze
  • ½ cup crumbled feta cheese
  • 2 Tbsp chopped fresh basil


  1. Preheat oven to 450°F. Toss together tomatoes, garlic, 2 Tbsp oil, ½ tsp salt, and ¼ tsp pepper on a rimmed baking sheet. Bake 18 to 20 minutes or until tomatoes begin to burst, turning once.
  2. Meanwhile, sprinkle steak with ½ tsp salt and ¼ tsp pepper. Sear in 1 Tbsp hot oil in a large cast-iron skillet over medium-high heat 3 minutes per side.
  3. Carefully place hot skillet in oven. Bake 8 minutes or to desired doneness. Let stand 5 minutes; thinly slice steak across the grain.
  4. Spoon tomatoes over steak. Drizzle with balsamic glaze; sprinkle with cheese and basil.

Italian Kale-Penne Toss
Side Dish Ingredients

  • 2 (8.5-oz) pouches ready penne pasta (such as Barilla)
  • 1 (5-oz) pkg baby kale
  • ¼ cup Italian olive salad (such as Boscoli)
  • 1 Tbsp red wine vinegar

Side Dish Instructions

  1. Cook pasta according to package directions. Transfer cooked pasta to a bowl; toss with kale and remaining ingredients.

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