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Italian Herb Beef & Roasted Tomatoes - Simple, Flavor-Packed Comfort Food

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds beef sirloin or flank steak, sliced into 1/2-inch strips
  • 2 pints cherry or grape tomatoes, left whole
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dried Italian herb blend (or 1/2 teaspoon each dried oregano, basil, thyme, and a pinch of rosemary)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Fresh basil or parsley, chopped, for garnish
  • Optional add-ins: shaved Parmesan, a squeeze of lemon, cooked pasta, or crusty bread

Method
 

  1. Preheat and prep. Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Pat the beef dry with paper towels for better browning.
  2. Season the tomatoes. On the sheet pan, toss the cherry tomatoes and sliced red onion with 2 tablespoons olive oil, half the Italian herbs, half the garlic, a big pinch of salt, and black pepper. Spread into an even layer.
  3. Roast until blistered. Roast the tomatoes and onions for 15–18 minutes, until the tomatoes split and release juices and the onions soften at the edges.
  4. Season the beef. Meanwhile, in a bowl, toss the beef with 1 tablespoon olive oil, the remaining Italian herbs, remaining garlic, crushed red pepper flakes (if using), 1 teaspoon salt, and black pepper.
  5. Sear the beef. Heat a large skillet over medium-high until hot. Sear the beef in two batches, 1–2 minutes per side, just until browned but still pink in the center. Do not overcrowd. Transfer to a plate and tent with foil.
  6. Deglaze with balsamic. Reduce heat to medium. Splash balsamic into the hot skillet, scraping up the browned bits with a spatula. Let it reduce slightly, about 30–60 seconds, to form a glossy pan sauce.
  7. Combine with roasted tomatoes. Transfer the roasted tomatoes and onions into the skillet with the balsamic glaze. Toss gently to coat, letting the juices mingle for 1–2 minutes.
  8. Add the beef back in. Return the beef and any accumulated juices to the pan. Toss briefly to warm through. Taste and adjust with salt, pepper, or a squeeze of lemon if you want extra brightness.
  9. Finish and serve. Top with chopped basil or parsley. Serve as-is, over cooked pasta or polenta, or with crusty bread to mop up the juices. For extra richness, shave a bit of Parmesan over the top.