Tomato season has arrived, filling farmers markets and produce stalls with plump, flavorful fruit, from the heirloom varieties you’ll want to savor in Caprese salads to the cherry or grape tomatoes that work so well as blistered sides. For an easy, make-ahead meal that’s flavorful and fresh this summer, go for this recipe for a balsamic-marinated skirt steak topped with homemade chimichurri and blistered tomatoes. The how-tos hail from Carissa Stanton, author of “ Seriously, So Good: Simple Recipes for a Balanced Life ” (Simon Element, $35), who got her start cooking for girls’ nights with her friends and sharing the photos via Instagram on her account, @broccyourbody .
“If there’s one perfect combination in the world of food, it’s a beautifully seared steak topped with chimichurri, the Argentinian salsa that’s a ton of parsley and garlic mixed with oil and vinegar,” she writes. The easy, homemade sauce, she says, elevates your dish to another level. Serves 4 For the chimichurri: 1 cup finely chopped fresh cilantro 1/2 cup finely chopped fresh parsley 1/2 cup extra-virgin olive oil 2 tablespoons red wine vinegar 2 garlic cloves, finely chopped 1/3 jalapeño, finely chopped (seeded for less heat) 1/4 teaspoon kosher salt For the balsamic skirt steak: 1/3 cup balsamic vinegar 2 tablespoons extra-virgin olive oil 2 garlic cloves, finely chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 11⁄2 pounds skirt steak 1 tablespoon extra-virgin.