Grilled Steak With Tomatoes, Basil and Cheddar
from New York Times Cooking
Summer
- 1.500 Tablespoon Red wine vinegar (Wiki) Explore
- 0.333 Cup Fresh basil leaves (Wiki) Explore
- 1.000 Cup Cherry or grape tomatoes (Wiki) Explore
- 1.000 Shallot (Wiki) Explore
- 2.500 Ounce Aged white cheddar (Wiki) Explore
- 0.750 Pound Flank, skirt or bavette steak (Wiki) Explore
- 3.000 Tablespoon Olive oil (Wiki) Explore
- Canola oil (Wiki) Explore
- Red-pepper flakes (Wiki) Explore
- Salt and pepper (Wiki) Explore