Ingredients:
For the Steak:
2 (8-ounce) boneless, skinless beef steaks (such as New York strip or ribeye)
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Roasted Tomatoes:
1 pint cherry tomatoes
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon dried oregano
Salt and pepper to taste
For the Creamy Herb Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Prep the Steak: In a bowl, combine steak, olive oil, oregano, garlic powder, salt, and pepper. Toss to coat. Let the steak marinate for at least 30 minutes, or up to 24 hours.
Roast the Tomatoes: Toss cherry tomatoes with olive oil, garlic, oregano, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until slightly softened and slightly charred.
Sear the Steak: Grill or pan-fry the steak over medium-high heat for 4-6 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5-10 minutes before slicing.
Make the Creamy Herb Sauce: In a small bowl, whisk together mayonnaise, sour cream, parsley, garlic, lemon juice, Dijon mustard, salt, and pepper.
Serve: Slice the steak and arrange on plates. Top with roasted tomatoes and drizzle generously with Creamy Herb Sauce.
Tips & Tweaks:
Spice it up: Add a pinch of red pepper flakes to the steak marinade.
Make it a meal: Serve the steak with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.
