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Roasting the cherry tomatoes reduces the acid, releases the sugars and exposes the richness of the tomato. The balanced acidity and silky tannins of the Stags Leap District Cabernet Sauvignon bring another dimension of flavor to the dish that will leave your palate singing with praise.
Mix the minced garlic, zest of one lemon, rosemary and a quarter of a cup of olive oil in a small bowl. Set aside.
Generously sprinkle the steak with salt and rub in the herb mixture. Place in a non-reactive container, cover and refrigerate for at least 2 hours or overnight.
Preheat your grill to medium-high heat.
Remove the steaks from refrigeration and let come to room temperature, about 1 hour.
While the steak is tempering, roast the cherry tomatoes.
To roast the cherry tomatoes, toss the cleaned cherry tomatoes with a quarter cup of olive oil, sliced garlic, thyme and salt. Place the tomatoes in a heat resistant, shallow saute pan and place on the grill with the lid on. Check on the tomatoes every 5 minutes or so until they blister and are soft. Set aside to cool.
Grill the steaks over direct heat for 5-7 minutes per side until they reach an internal temperature of 130 degrees for medium rare. Remove steak to a platter and let rest for 10 minutes.
While the steak is resting, add a little more olive oil and zest of a lemon to the tomatoes. Season to taste with Kosher salt.
Place the mixed herbs in a small bowl, toss with a squeeze of lemon, a tablespoon of olive oil and a pinch of Kosher salt.
Slice the steak diagonally across the grain and place on a platter. Sprinkle the steak with sea salt. Spoon the roasted cherry tomatoes over the meat and place the herb salad on top or to the side of the steak.