Lunch / Dinner
Seared Steak with Feta & Red Wine Vinaigrette
Pump up the flavor of all kinds of dishes with a delicious, homemade vinaigrette — it’s not just for salad anymore. It’s easy to limit vinaigrettes to leafy salads, but meats can benefit from them, too. And because vinaigrettes are so simple to throw together, they’re ideal for busy cooks.
The only requirement is to start with good-quality ingredients. Try experimenting with different flavors and brands of oils and vinegars to find your favorite.
Still not sure about vinaigrette with meats? This dish will change your tune — the vinegar and the feta cut through the richness of the steak perfectly, and they taste terrific with the zucchini side dish. This vinaigrette is also great on other proteins, like grilled tuna steaks or pork chops. Or add a bit more oil and use it as a dressing for Greek salad.
FOR THE VINAIGRETTE, WHISK:
FOR THE STEAKS, SEAR:
Test Kitchen Tip
Zucchini tastes great with this steak, but you can also try one of many other side dishes, such as a simple tomato salad or quick-cooking couscous.
Preheat oven to 425°.
For the vinaigrette, whisk together vinegar, ⅓ cup oil, shallots, lemon juice, parsley, thyme, Worcestershire, and honey. Stir in feta.
For the steaks, sear one side of steaks in 2 Tbsp. oil in a large ovenproof sauté pan over mediumhigh heat. Cook steaks until richly browned, 3–4 minutes; flip. Transfer pan to the oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 8–10 minutes.
Remove pan from oven and transfer steaks to a platter. Spoon vinaigrette over steaks and let rest 5 minutes.
% Daily Value*
Total Fat 58g 89%
Saturated Fat 19g 95%
Cholesterol 143mg 47%
Sodium 277mg 11%
Carbs 4g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.