-
1
Preheat the oven to 450 degrees F. Rub the steak with the Worcestershire sauce, 1/2 teaspoon salt, and a generous amount of pepper; set aside.
-
2
Make the Yorkshire pudding: Whisk the eggs and milk in a large bowl; add the flour, scallions, cheese and 1/2 teaspoon salt and whisk to combine.
-
3
Lightly brush a deep-dish pie plate with some of the butter, then whisk the remaining butter into the batter.
-
4
Pour the batter into the prepared pie plate and bake until puffed and golden, 20 to 25 minutes.
-
5
Meanwhile, heat the vegetable oil in a large skillet over medium heat until very hot.
-
6
Add the steak and cook until browned on the bottom, about 5 minutes.
-
7
Flip the steak, reduce the heat to low and cover the skillet; continue cooking until a thermometer inserted sideways into the center of the steak registers 120 degrees F, 10 to 12 minutes.
-
8
Transfer to a cutting board, tent with foil and let rest, 10 minutes.
-
9
Add the tomatoes to the skillet, cut-side down; cover and cook until soft, 5 minutes.
-
10
Thinly slice the steak against the grain and season with pepper.
-
11
Cut the Yorkshire pudding into wedges.
-
12
Serve with the tomatoes.
-
13
Per serving: Calories 567; Fat 28 g (Saturated 14 g); Cholesterol262 mg; Sodium 741 mg; Carbohydrate 28 g; Fiber 1 g; Protein 48 g
-
14
Photograph by Christopher Testani
