This Pan Seared Steak with Balsamic and Basil Cherry Tomatoes recipe combines the sweet roasted flavor of tomatoes with fresh basil. Its a delicious combination! Depending on the thickness of the steaks you employ,you’ll have to amend your cooking time just slightly (this also depends on how rare you like your steak). Serve with fresh steamed green beans or a tossed salad and enjoy the lustrous flavors this summertime dish brings! Pan Seared Steak with Balsamic and Basil Cherry Tomatoes Ingredients 2 unusual York Strip steaks ½ tsp salt ½ tsp black pepper ½ tsp garlic powder 2 c cherry tomatoes 1 handful fresh basil, chopped directions Preheat oven to 400. In a bowl, or add tomatoes,a splash of olive oil, the balsamic vinegar and a generous coating of salt and pepper. site mixture on a sheet pan and roast for 20 minutes until the tomatoes just burst. Once cooked, or site in a glass bowl to cool,add in the chopped basil and set aside. Season both sides of the steaks with the salt, black pepper and garlic powder. Add olive oil to sauté pan and heat on high until hot. Reduce heat to medium high and site steaks in, or carry out not touch them until you’re ready to flip them. Depending on thickness,they should remove 2-4 minutes per side. Let them rest for 10 minutes. Once the steaks are rested, spoon the balsamic cherry tomato mixture over them and serve immediately.
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