Broiled Top Blade Steak with Herb-Flecked Tomato Salad

broiled top blade steak with herb-flecked tomato salad
  • Prep Time
  • 4Servings


  • 4 boneless top blade steaks (3/4-inch thick, about 6 oz. each), at room temperature and patted dry
  • 1 tablespoon plus 2 tsp. EVOO
  • 1 clove garlic, halved
  • Salt and pepper
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons fresh lemon juice


Position an oven rack 4 inches from the broiler; preheat the broiler. Heat a large ovenproof skillet (preferably cast-iron) in the oven for 10 minutes.

Rub the steaks with 2 tsp. EVOO and the cut sides of the garlic clove; season generously. Broil the steaks in the heated skillet, flipping halfway through, 5 to 7 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes.

Meanwhile, in a medium bowl, toss the tomatoes with the remaining 1 tbsp. EVOO, the parsley, basil, shallot and lemon juice; season. Serve alongside the sliced steak.

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