Recipe: Steak With Roasted Cherry Tomato Sauce

Serves 6.

Note: Balsamic-laced roasted tomatoes make a slightly tart/sweet accompaniment to grilled flatiron. Roast the tomatoes on parchment paper or a silicone liner for easy cleanup because the caramelized juices can be difficult to remove from the bottom of a baking sheet. From Meredith Deeds.

• 2 lb. cherry tomatoes

• 2 tbsp. extra-virgin olive oil

• 2 tbsp. balsamic vinegar

• 1 tbsp. fresh thyme

• 2 garlic cloves, minced

• 1/2 tsp. freshly ground black pepper, divided

• 1 (2 lb.) flat iron or flank steak, trimmed

Directions

Preheat oven to 400 degrees. Place tomatoes on a parchment-lined baking sheet. Whisk together oil, vinegar, thyme, garlic, 1/2 teaspoon salt and ¼ teaspoon pepper in a bowl. Drizzle over tomatoes and toss to coat.

Bake until tomatoes are softened and caramelized, about 30 minutes. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.