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Epicurious

Steak with Blistered Tomatoes and Blue Cheese

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Photo by Kelsey Banfield

A quick dip in a simple marinade spiked with garlic and cayenne makes for grilled skirt steak that's tender and flavorful. While the steak rests, grill cherry tomatoes and toss with blue cheese for a warm side salad.

Recipe information

  • Yield

    4 servings

Ingredients

2 pounds skirt steak
1/2 cup olive oil
2 tablespoons garlic, chopped
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly cracked, black pepper
2 cup fresh cherry tomatoes, (or similar small tomatoes)
1/3 cup crumbled blue cheese

Preparation

  1. Step 1

    In a large bowl whisk the olive oil, garlic, cayenne, salt, and pepper. Add the steak and toss it a few times to make sure it is coated in the marinade. Cover with a kitchen towel and let it marinate for about 20 minutes while you light the grill.

    Step 2

    Bring a grill to medium flame and lightly oil the grate. Grill the steak for about 4 minutes per side, or until it reaches your desired doneness. Remove to a platter and cover with aluminum foil to rest.

    Place the tomatoes directly on the grill grate and use tongs to gently roll them back and forth for about 1 minute, or until the skins blacken and blister.

    Step 3

    Carefully remove them to a bowl and sprinkle in the blue cheese. The cheese will start to melt a little and make a chunky sauce.

    Step 4

    Divide the steak amongst four plates and serve each piece with a scoop of tomatoes and blue cheese on top.

TagsSteakBeefMeatCherry TomatoTomatoVegetableBlue CheeseCheeseDairyMainGluten FreeNut FreeWeeknight MealsQuick30 Minutes or LessGrillingEpicurious
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