It’s that time of year where my mother has more cherry tomatoes than she could possibly know what to do with. They are so delicious! So any time she is willing to give me some, I gladly say yes. But we’re not talking about a small little carton of cherry tomatoes… we’re talking a huge BAG of them. Bring it on.
So now comes the question “what should we do with all of these!?” The easy answer is to put them in salad or make a summer salad out of them with cucumbers and red onion. However, it’s me… and I’ve got to do something cool with them. I decided to roast them and top my steak with them. YUM.
- 1 pound of skirt steak
- 1 tbsp Montreal steak seasoning
- 1/4 cup Teriyaki sauce
- 15 or so cherry tomatoes
- Olive oil
- Salt & pepper
Preheat the oven to 350 degrees F. Preheat the grill on high.
Wash the skirt steak and pat dry. In a dish with high sides, pour over the teriyaki and montreal steak seasoning. Mix well so the steak is covered and marinating.
Wash & dry the tomatoes. On a baking sheet, drizzle with enough olive oil to lightly cover the tomatoes, then season with salt & pepper to taste. Mix thoroughly. Put in the oven for about 10 minutes until wrinkled and sweet.
While the tomatoes are roasting, put the steak on the grill for about 2-4 minutes a side for medium rare depending on the thickness. If it’s thin, 2 minutes MAX each side. Remove from the grill and let sit on a plate and rest for about 8-10 minutes.
To serve, place the roasted cherry tomatoes over the meat and enjoy!