Categories: Meals

Ingredients

• 1 lb. small red-skinned potatoes
• 5 tbsp. olive oil
• 1 onion, sliced
• 1/2 tsp chopped fresh thyme
• Kosher salt and black pepper
• 2 vine-ripened tomatoes
• 1 1/2 lbs. flat-iron steaks
• 1/2 cup fresh parsley
• 1 tsp red wine vinegar
• 1/4 tsp finely grated orange zest

Directions

1. eheat the oven to 450. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tbsp. olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and black pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tbsp. water.

2. Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tbsp. olive oil; season with salt and pepper. Place in overlapping layers on top of the onion. Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes.

3. Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes.

4. Finely chop the parsley; toss with the remaining 1 tbsp. olive oil, the vinegar, orange zest, and a pinch of salt. Slice the steak against the grain and divide among plates; top with the parsley relish and serve with the roasted veggies.

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