Entrée

Seared Sirloin Steak, Charred Tomato-Feta Salsa

Name: Seared Sirloin Steak, Charred Tomato-Feta Salsa
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lb sirloin steak; 2 tbsp olive oil; 1 tsp kosher salt; 0.5 tsp black pepper; 2 cup cherry tomatoes; 0.25 cup red onion; 0.5 cup feta cheese; 2 clove garlic; 1 tbsp fresh oregano; 1 tbsp red wine vinegar

Skillet-seared sirloin sliced over a quick charred tomato, feta, and oregano salsa built in the same pan.

Sliced seared sirloin steak topped with charred cherry tomato and feta salsa on a rustic plate

Active20 min

Total30 min

Dishes2

Per serving$4.25

gluten-free
high-protein
quick
summer

Ingredients · 4 servings

1.5 lb	sirloin steak
2 tbsp	olive oil · pantry
1 tsp	kosher salt · pantry
0.5 tsp	black pepper · pantry
2 cup	cherry tomatoes grow it ↗
0.25 cup	red onion
0.5 cup	feta cheese
2 clove	garlic grow it ↗
1 tbsp	fresh oregano grow it ↗
1 tbsp	red wine vinegar · pantry

Method

The chef moveCharring the tomatoes in the same skillet used for the steak, so the salsa picks up the fond instead of needing a separate pan sauce.

Pat steak dry, season all over with salt and pepper, and let sit at room temperature for 10 minutes.
Heat 1 tablespoon oil in a skillet over high heat until just smoking. Sear steak 3-4 minutes per side until an instant-read thermometer reads 145°F, then transfer to a cutting board and rest 5 minutes before slicing against the grain.
Add remaining oil to the same skillet over high heat. Add cherry tomatoes cut-side down and let char, undisturbed, 2-3 minutes until blistered and blackened in spots.
Add red onion and garlic to the skillet and cook 1 minute until fragrant. Off heat, stir in red wine vinegar, scraping up any browned bits, then fold in feta and oregano.
Spoon the charred tomato-feta salsa over the sliced steak and serve immediately.

Nutrition · per serving

Calories430

Protein42g

Fat27g

Carbs6g

Fiber1g

Sodium640mg

Estimated from this recipe's ingredients, not lab-measured — not a substitute for professional dietary advice.

The Why · No Anecdotes

The science, not a story about my childhood.

Why sear the steak before charring the tomatoes in the same pan?

Searing the steak first builds a layer of browned protein and fat (fond) on the pan's surface through the Maillard reaction. Charring the tomatoes next lets them pick up that fond, turning a bare pan sauce base into a salsa with real depth — no extra pan or deglazing liquid needed.

Why does resting the steak before slicing matter here?

Searing heat pushes muscle fibers to contract and forces juices toward the center. Resting for a few minutes lets those fibers relax and reabsorb liquid evenly, so slicing releases far less juice onto the board and keeps the meat moist.

Suggested sides — swap freely