Ingredients:

• 1 clove garlic
• 2 tablespoons extra-virgin olive oil

• 2 tablespoons red-wine vinegar
• 1 tablespoon lemon juice
• ¼ teaspoon crushed red pepper
• 1 pound boneless short ribs (1 to 1¼ inches thick) or London broil
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 pint cherry tomatoes
• 1 cup fresh parsley and/or cilantro leaves

Directions:

1. Place a grill basket on one side of the grill; preheat to medium-high.
2. Sprinkle meat with ½ teaspoon salt and ¼ teaspoon pepper. Grill the meat on the grate, turning occasionally, until charred on all sides and an instant-read thermometer inserted in the center registers 125°F (for medium-rare), 10 to 15 minutes total. Add tomatoes to the grill basket and cook, stirring occasionally, until they burst, about 6 minutes.
3. Meanwhile, place herbs, garlic and the remaining ¼ teaspoon each salt and pepper in a food processor. Pulse until finely chopped. With the motor running, add oil, vinegar, lemon juice and crushed red pepper and process until the chimichurri is combined but chunky.
4. Serve the meat with the tomatoes and the chimichurri.