Steak with Tomato and Blue Cheese Salad

Delicious and pleasing to the eyes; red, white and blue cheese party, anyone?

450g steak, trimmed
4 teaspoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons white wine vinegar
1/4 cup finely chopped red onion 
400g grape tomatoes, quartered
30g crumbled blue cheese

1. Heat a large cast-iron skillet over medium-high heat until hot and almost smoking.

2. Brush steak with 1 teaspoon olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness.

4. Place steak on a cutting board; let rest 5 minutes.

5. Cut into thin slices.

6. In a large bowl combine remaining 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and vinegar in a medium bowl, stirring with a whisk.

7. Add onion and tomatoes into bowl; toss to combine.

8. Divide steak and tomato mixture evenly among 4 serving plates.

9. Sprinkle salads evenly with blue cheese.