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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 (1 lb) flank steak |
salt and pepper |
4 medium firm but ripe tomatoes |
2 onions, cut into 1/2-inch rounds |
1 tablespoon canola oil |
2 teaspoons worcestershire sauce |
1/2 cup crumbled blue cheese |
1/4 cup fresh flat leaf parsley, finely chopped |
Directions:
1. Heat a grill to medium-high.
2. Meanwhile, sprinkle the steak with salt and pepper. Rub the tomatoes and onion slices with the oil and sprinkle with salt and pepper.
3. Grill the steak, turning once, until medium-well (12 to 15 minutes). Transfer to a cutting board and let rest for 5 minutes. Grill the tomatoes and onions next to the steak, turning once, until charred and softened, about 5 minutes for the tomatoes and 10 minutes for the onions.
4. Transfer the tomatoes to a cutting board. When cool enough to handle, cut into wedges and transfer to a bowl, along with the Worcestershire sauce. Toss until well mixed.
5. Cut the steak into thin slices against the grain and transfer to a serving platter, along with the onions. Spoon the tomatoes with their juices all over and sprinkle the cheese and parsley on top.
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