Steak With Blistered Tomatoes And Blue Cheese

• 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

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

skirt steak, olive oil, garlic, cayenne pepper, kosher salt, freshly cracked, fresh cherry tomatoes, blue cheese

Taken from www.epicurious.com/recipes/food/views/steak-with-blistered-tomatoes-and-blue-cheese (may not work)