Have you heard of the baked feta pasta trend? Where you roast tomatoes and feta together to form a luscious creamy sauce for pasta? I’ve seen it all over the internet and social media the past year, but still have yet to actually try it out with pasta. Instead, I opted to try the idea of baked feta and tomatoes out as a one pan steak dish. This simple weeknight meal only has a handful of ingredients but packs some big flavor.
Keep in mind that cooking times will vary based on the type and thickness of steaks you use, so I highly recommend you go off internal temperatures to ensure desired doneness.
Tomato Feta Steaks with Basil Butter
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- 4 tablespoons butter, softened
- ¼ cup chopped fresh basil
- 3 tablespoons olive oil
- 4 steaks (sirloin, NY strip, or tenderloin)
- Salt and freshly ground black pepper, to taste
- 2 cups cherry tomatoes
- 4 ounce block feta, cut into bite size cubes
Instructions
- Preheat oven to 425 degrees F. Remove steaks from refrigerator to allow to come to room temperature. Stir together butter and basil and set aside.
- In a large, oven-proof skillet, heat olive oil over medium to medium-high heat. Season steaks with salt and pepper, to taste, then add to pan. Sear on one side, about 4-5 minutes, then flip steaks. Add tomatoes and feta to the pan, and allow steaks to sear on the other side, another 4-5 minutes. Place skillet in the preheated oven and bake, uncovered, for about 10-15 minutes, until desired doneness/internal temperature of steaks.
- Top with basil butter while still warm and serve.
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