GRILLED GRASSFED RIB EYE STEAKS WITH CHARRED TOMATOES AND BLUE CHEESE
by Chef Allan Hughes
Ingredients for 4 people
4 Large beefsteak tomatoes
1 medium Red Onion
8 oz of crumbled Blue Cheese
Cut the tomatoes in half horizontally, place in a sheet pan the open flesh side facing down, cut the red onion into wedges and drizzle both the onion and tomatoes with olive oil, sea salt and pepper. Sprinkle with rosemary leaves and let sit for one hour.
Light the grill with real charcoal and place the tomatoes flesh side down first on a medium to high heat grill. Sear them for about eight minutes. Place the onions and cook until tender on both sides. Turn the tomatoes and cook an additional ten minutes or until they are very tender and watery. Place the onions, tomatoes in a bowl and toss, adding a drizzle of extra virgin olive oil and adjusting seasoning. Serve next to the grilled rib-eyes and sprinkle with Blue cheese.