Grilled Flank Steak with Roasted Cherry Tomatoes

Yummmmmm! Flank steak marinated over night with a mix of citrus, herbs and heat, then grilled to perfection and topped with roasted heirloom cherry tomatoes. Yes, YUMMMMMMMM!

Flank steak and it's "cousin" skirt steak are relatively inexpensive cuts of beef that can be tough and disappointing if not treated right but wonderful if prepared with care and cooked correctly and served up with thoughtfulness. They both take well to marinating and grilling.

Put the skirt steak into a glass casserole marinade dish.

Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.

Transfer mixture and marinade to a re-sealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate over night.

Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.

Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side 2 -3 minutes, Transfer to a plate and allow meat to rest a few minutes.

Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro and spoon on roasted cherry tomatoes. Serve with lime wedges.