Grilled Steak with Tomatoes and Scallions

• 1 tablespoon olive oil, plus more for grill
• 4 flat iron steaks (about 6 ounces each)
• Coarse salt and ground pepper
• 2 pints cherry tomatoes
• 2 bunches scallions, trimmed and cut into 2-inch lengths
• 2 tablespoons balsamic vinegar

1. Heat grill to high; clean and lightly oil grates.
2. Pat dry steaks and season with salt and pepper.
3. Cook about 4 minutes per side for medium-rare.
4. Transfer steaks to a plate, tent with foil, and let rest 10 minutes.
5. Meanwhile, place a double layer of foil on grill.
6. Place tomatoes and scallions on foil; drizzle with the oil.
7. Grill until tender and lightly charred, 6 to 8 minutes.
8. Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper.
9. To serve, top steaks with vegetables.
10. (Per Serving)
11. Calories: 454
12. Fat: 25.5g (9.2g Saturated Fat)
13. Protein: 44.6g
14. Carbohydrates: 10.3g
15. Fiber: 3g

olive oil, iron, salt, tomatoes, bunches scallions, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/grilled-steak-with-tomatoes-and-scallions-387664 (may not work)