NUTRITION

SERVINGS

INGREDIENTS

5 oz skirt steak

0.25 tbsp olive oil

1 cup cherry tomatoes

0.5 cup red onion

1 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tbsp balsamic vinegar

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 425°F and prepare a large rimmed baking sheet.

• 2

  Halve the cherry tomatoes and thinly slice the red onion into wedges.

• 3

  Toss the tomatoes and onions on the baking sheet with 0.5 tbsp olive oil, a pinch of salt, and pepper.

• 4

  Roast the vegetables for 12 minutes until the tomatoes begin to burst and release their juices.

• 5

  While vegetables roast, pat the skirt steak dry and season both sides with garlic powder, rosemary, salt, and pepper.

• 6

  Heat the remaining 0.5 tbsp olive oil in a cast-iron skillet over high heat until shimmering.

• 7

  Sear the steak for 2 minutes per side to develop a deep brown crust, then transfer the skillet to the oven.

• 8

  Roast the steak for an additional 4-5 minutes alongside the veggies until it reaches your desired doneness.

• 9

  Remove from the oven, drizzle the entire dish with balsamic vinegar, and let the steak rest for 5 minutes before slicing against the grain.