6 medium-size plum or Campari tomatoes, halved lengthwise
2 tsp. kosher salt, divided
1 1/4 teaspoons black pepper, divided
1 1/2 pounds flat iron steak
1 garlic clove, finely chopped
1 tsp. granulated sugar or Honey
2 -3 Tbsp. chopped fresh parsley
Preheat grill to medium-high (about 450°F), or heat a grill pan over medium-high. Toss together tomatoes, 1 Tbsp. of the Bittersweet Herb Farm Garlic with Rosemary Oil, 1/2 tsp. of the salt, and 1/4 teaspoon of the black pepper in a medium bowl; set aside. Rub steak with 4 tablespoon of Bittersweet Herb Farm Black Pepper Finishing Sauce
Grill tomatoes, turning often, until charred and softened, 4 to 6 minutes. Remove from grill, and let cool until ready to use. Grill steak, turning occasionally, until lightly charred and medium-rare, 8 to 10 minutes. Transfer to a board, and let rest, 5 to 10 minutes.
Coarsely chop tomatoes, and transfer to a medium bowl. Add parsley, Bittersweet Herb Farm Balsamic Vinegar with Raspberry and Fig, garlic, sweetener, Bittersweet Herb Farm Chili Pepper with Garlic Oil , and toss to combine.
Slice steak against the grain, and spoon tomato relish over top.
Serve and Enjoy!