Grilled Steak with Pan-Cooked Tomatoes

Method

1. Choose a well-marbled steak and lightly coat the surface with olive oil.
2. Heat a cast-iron grill pan until very hot.
3. Place the steak on the hot grill pan. Do not move it to achieve good grill marks.
4. Add a split garlic clove and a sprig of rosemary to the pan to infuse flavor.
5. For the side dish: clean and cut a fresh spring onion into pieces.
6. Cut the tomatoes in half.
7. Heat a separate pan with olive oil and place the tomatoes cut-side down. Add the spring onion, a crushed garlic clove, salt, and oregano flowers.
8. Cover the pan and cook the tomatoes over low heat until soft and tender, not fried.
9. Once the steak is well-seared on one side, flip it and continue cooking to your desired doneness (chef recommends medium-rare to medium).
10. Remove the aromatics from the steak pan.
11. Transfer the steak to aluminum foil, wrap it, and let it rest for 2 minutes. This allows the juices to redistribute.
12. After resting, slice the steak against the grain.
13. Serve the sliced steak with the pan-cooked tomatoes. Optionally, drizzle with homemade dried chili pepper oil and finish with a sprinkle of quality sea salt.