Grilled Balsamic Steak and Tomatoes

Vegetables love the grill as much as steaks do. Tomatoes and beef Shoulder Top Blade Steaks are grilled with a fruity and tart balsamic vinaigrette.

Ingredients

• 2 beef shoulder top blade steaks (flat iron) (about 8 ounces each)
• 1/2 cup prepared balsamic vinaigrette, divided
• 4 medium plum tomatoes, cut in half
• Salt
• 1/4 cup shredded Asiago cheese
• 1 teaspoon freshly grated lemon peel

Instructions

1. Place beef steaks and 1/3 cup vinaigrette in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

2. Remove steaks from marinade; discard marinade. Place steaks in center of grid over medium, ash-covered coals; arrange tomatoes around steaks and brush tomatoes with some of the remaining vinaigrette. Grill steaks, covered, 10 to 14 minutes for medium rare (145°F)to medium (160°F)doneness, turning occasionally. Grill tomatoes 4 to 6 minutes (6 to 9 minutes on gas) or until softened, turning once and basting with remaining vinaigrette.

3. Carve steaks into slices; season with salt, as desired. Sprinkle steak slices and tomatoes with cheese and lemon peel.