Review of Plated Seared Steak with Cherry Tomato Vinaigrette
Review Summary
Plated put together a very tasty and relatively simple dish with this Seared Steak and Cherry Tomato Vinaigrette. Cook steak can be tricky, and even with done well, it can be a bit dry. Many restaurants will slather a steak in butter for just that reason; but Plated approach is just as tasty.
Instead of fat the vinaigrette packs a ton of acid from the tomatoes and the sherry vinegar. It helps bring out the flavors in the steak, and provides a needed sauce. I also very much liked how the green beans and potatoes with combined and flavored with a bit of parmesan cheese. The combo is much more interesting than either the beans or the potatoes would be separately, and it looks great on the plate.
I did have a couple issues with the directions/instructors. The tomato vinaigrette took easily twice as long to cook. And I would prefer to sear the steak last, as mine was room temperature by the time I got around to eating it.
Overall, a very good dish that I’d order again. But I’d significantly modify the step by step directions.
Ingredients
This Plated recipe came with everything needed for the dish, expect for some salt, pepper and olive oil. Included in the box where:
- Green beans
- Red-skinned potatoes
- Chives
- Shallot
- Cherry tomatoes
- Cherry vinegar
- Steaks
- Parmesan Cheese
- Maldon sea salt
Right out of the package everything looked fresh and of high quality. The only thing that looked a bit beat up were the green beans. They had a few blemishes on them. But they felt fresh, and actually tasted great. The steaks were slightly on the small side, but frankly a portion size that we should probably all be eating.
Making the dish
I did have a few issues with the step by step directions, starting with the first cooking step, making the vinaigrette. The recipe calls for added chopped shallots to the pan, then a minute later, the cherry tomatoes. The cook until the tomatoes soften. The problem is by the time the tomatoes soften (for me about 18 minutes compared to suggested 8 - 10) the shallots would be burned to a crisp.
I ended up adding some water to prevent burning, an in the end, was fine. But normally, I’d start with the tomatoes, and just before they burst, add in the shallots.
The other major step I’d change is cooking the potatoes and green beens prior to, rather than after the steaks. As I like a med-rare steak, the meat takes about 4 minutes per side. Total of 8. Add another 4 for resting and 12 minutes to cook the steak.
Cooking the potatoes & beans, according to Plated’s recipe, should take 10 minutes, but the reality for me was more like 20. So the steak was resting a long time.
Next time around, I’d cook the potatoes and beans. Then cook the steak. While the steak rests, I’d add a couple tablespoons of water back to the potatoes, reheat them, and then finish with the cheese and seasoning.
Taste
Despite a room temp steak, I did really like this dish. The steak on it’s own was flavorful. A tiny bit tough, but not bad. What make it however, was the cherry tomato vinaigrette. This sauce packed a ton of flavor and was perfect for cutting through the rich red meat.
The potatoes and beans where a good combo together. I didn’t think the cheese added a lot, and would perhaps have preferred either a more flavorful parmesan cheese, or even another herb - some parsley would be nice.
Bottom line - I’d be happy to serve to my friends and family.
Plated Seared Steak with Cherry Tomato Vinaigrette
Overall
This is actually a very well conceived recipe. The steak was flavorful on it's own, but the acidic vinaigrette was a great contrast to the red meat.
I really liked how the green beans were cooked and then mixed with the potatoes. It's a great way to make the vegetable more interesting and give it some more flavor. I enjoyed eat everything.
However, I though the directions from the recipe card could use some work. The tomatoes took far longer to cook, and I had to make some modifications to make sure the shallots didn't burn. As I explain in the video, I'd reorder some the steps, and add about 25 minutes to the cooking time.
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