Our seared steak with mushrooms and tomatoes looks so lovely plated that it works well as both a celebratory dinner or a simple weeknight dinner in.

How to make this Seared Steak with Mushrooms and Tomatoes:

I did an oven technique that I read about on Food52 and it worked so perfectly! In this recipe, simply sear the steak about 2 minutes per side, let it rest on a plate as you fry up the veggies in the same skillet. Next, pop it in the oven for 2 minutes, turn off the heat, and let it hang out for about 6-7 minutes. I finished with a very quick broil on top but that’s totally optional. The finished product was an absolutely perfectly cooked seared steak.

We used homemade garlic confit oil to cook the steak. If you don’t have time to prepare garlic confit, simply replace the garlic oil with any cooking oil you like and the confit cloves with freshly minced garlic to taste. If you do want to prepare garlic confit, head over to our recipe for Albondigas to find out how we did it!

You will simply love this seared steak with mushrooms recipe. It only takes about 30 minutes to prepare and it tastes so delicious.

Seared Steak with Mushrooms and Tomatoes Our seared steak with mushrooms and tomatoes looks so lovely plated that it works well as both a celebratory dinner or a simple weeknight dinner in. 5 from 1 vote Print Pin Cook Time: 30 minutes Servings: 2 Calories: 694 kcal Author: Kylie Perrotti Ingredients 1 pound boneless ribeye

2 tablespoons garlic confit oil

1 yellow onion peeled and diced

8 ounces cremini mushrooms trimmed and sliced

2 zucchini trimmed and small-diced

6 cloves of garlic from garlic confit

1 pound Campari tomatoes quartered

10 sage leaves half thinly sliced and half left whole

Salt and pepper to taste

A few shakes of paprika optional

2 tablespoons butter optional Instructions Prepare the Steak: Preheat oven to 375ºF. Pat the steak completely dry and season all over with salt and pepper.

In a large skillet, melt the garlic confit oil over high heat. Once the oil is very hot and shimmering, add the steak and cook without moving for 2 minutes.

Flip and cook an additional 2 minutes. Flip the steak up on its side (fat cap) and cook for 1 minute more. If either side of the steak doesn’t look seared enough, flip it on that side for another 15-30 seconds max. Transfer to a plate. Cook the Vegetables: Turn the heat on the skillet to medium and add the onion and mushrooms. Cook, stirring often, for a 7-8 minutes or until the mushrooms begin to deepen in color.

Add the garlic confit cloves and the zucchini and cook an additional 5 minutes, stirring often.

Add the tomatoes and cook for 2 minutes more. Season all over with salt and pepper, paprika. Add both the sliced and whole sage leaves and toss to combine. Push the vegetables over to one side of the skillet and turn off the heat. Roast the Steak: Place the steak on the opposite side of the vegetables and transfer to the oven for 2 minutes. Turn off the heat and leave the skillet in the warm oven for 6-7 minutes more. Broil the Steak, Optional: Remove the skillet from the oven and transfer to the stove. Turn the broiler on. Once it is hot, place the butter on top of the steak and transfer the entire skillet to the broiler for 2 minutes or until the butter melts into the steak to create a crispy, golden-brown crust on top. To Serve the Seared Steak with Mushrooms and Tomatoes: Slice the steak against the grain and serve on top of the vegetables. Enjoy! Nutrition Calories: 694 kcal | Carbohydrates: 25 g | Protein: 54 g | Fat: 45 g | Saturated Fat: 22 g | Cholesterol: 168 mg | Sodium: 254 mg | Potassium: 2245 mg | Fiber: 6 g | Sugar: 15 g | Vitamin A: 2665 IU | Vitamin C: 70 mg | Calcium: 103 mg | Iron: 6 mg