Grilled Rib-Eye with Burst Tomatoes and Chimichurri

Serves 4

2 boneless rib-eye steaks, about 1 1⁄2 inches thick, left at room temperature for 1 hour before grilling
Salt and freshly cracked pepper
2 stems on-the-vine cherry tomatoes (there are about 10 tomatoes per vine)
Extra-virgin olive oil, for drizzling, plus extra for the grill

For the Chimichurri:
3 cloves garlic
1 teaspoon kosher salt
1⁄2 cup extra-virgin olive oil
1⁄4 cup white wine or champagne vinegar 1 lemon, zested and juiced
1⁄4 teaspoon minced habanero chile
1 small shallot, finely chopped
1⁄2 cup fresh cilantro, finely chopped
1⁄2 cup fresh parsley, finely chopped
1⁄4 cup arugula, finely chopped
Freshly cracked pepper

1. Oil the grill grate and preheat the grill over high heat to about 450oF (230 ̊C).
2. Pat the steaks — dry and season them with salt and pepper. Grill 6 to 7 minutes per side for medium-rare.
3. While the steaks are grilling, place the tomatoes in a cast-iron skillet, drizzle them with olive oil, and season with salt and pepper.
4. When you flip the steaks, place the skillet on the grill. Grill until the tomatoes have just begun to burst, 7 to 8 minutes.
5. Let the steak rest for 5 minutes before serving with the burst tomatoes and chimichurri sauce on the side.

For the Chimichurri:

1. Using a mortar and pestle, mash the garlic and salt to a paste.
2. In a medium bowl, whisk together the oil, vinegar, lemon juice, lemon zest, habanero, and shallot.
3. Stir in the garlic paste, cilantro, parsley, and arugula.
4. Season with cracked pepper.