Seared Steak with Balsamic Pan Sauce, Bulgur Pilaf and Caramelized Cherry Tomatoes

Remove the 1 pound steak from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Finely dice 1/2 red onion (reserve 2 tablespoons for the tomatoes). Mince 3 garlic cloves. Strip leaves from 2 thyme sprigs and chop. Keep remaining 2 thyme sprigs whole.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add most of the diced red onion (reserving 2 tablespoons) and cook for 3 minutes until softened. Add 1 minced garlic clove and cook for 30 seconds until fragrant.

Add 3/4 cup bulgur to the saucepan and stir for 1 minute to toast slightly. Pour in 1 1/2 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until tender and liquid is absorbed.

While bulgur cooks, heat a large cast-iron or heavy-bottomed skillet over high heat. Add 1 tablespoon olive oil and heat until shimmering.

Place the steak in the hot skillet and sear undisturbed for 4 minutes. Flip and sear for another 3-4 minutes for medium-rare (internal temperature of 130-135°F). Adjust time for desired doneness.

Transfer steak to a plate, tent loosely with foil, and rest for 10 minutes.

While steak rests, reduce heat to medium and in the same skillet, add 1 tablespoon olive oil. Add 2 tablespoons reserved diced red onion and cook for 1 minute. Add pint of cherry tomatoes and 2 whole thyme sprigs. Cook for 5-7 minutes, shaking the pan occasionally, until tomatoes begin to burst and caramelize. Season with a pinch of salt and pepper, then transfer to a bowl.

Return the skillet to medium heat. Add remaining 2 minced garlic cloves and cook for 30 seconds. Pour in 3 tablespoons balsamic vinegar to deglaze the pan, scraping up all the browned bits with a wooden spoon. Simmer for 2 minutes until slightly reduced.

Whisk in 1 teaspoon Dijon mustard, then add 2 tablespoons butter, stirring until melted and sauce is glossy. Remove from heat.

Fluff the cooked bulgur with a fork. Stir in the chopped thyme leaves, 1 tablespoon chopped parsley, and a squeeze of juice from 1/4 lemon. Season with salt and pepper to taste.

Slice the rested steak against the grain into 1/2-inch thick slices.

To serve, divide the bulgur pilaf between two plates. Arrange sliced steak alongside and drizzle with the balsamic pan sauce. Place caramelized cherry tomatoes next to the steak and bulgur. Garnish with remaining 1 tablespoon chopped parsley and a squeeze of juice from remaining 1/4 lemon.