Unami Steak and Potatoes

We purchased a large Porterhouse Steak from Flannery Meats. We tried a new recipe that used Cheddar Cheese to add a Unami dimension to the flavor of the Steak. I wasn't impressed. It didn't diminish the quality of the Steak. It just didn't enhance it in my opinion.

Grilled Steak with Tomatoes, Basil and Cheddar
New York Times
 
This sunny dinner for two forms a happy union between charred steak and salty, umami-rich aged white Cheddar, rounded out with sweet, juicy tomatoes and fresh basil. Somewhat like a salad, the steak is dressed with a punchy shallot vinaigrette that ties everything together. If you don’t have a grill, you can cook the steak in a grill pan or a skillet: Cut the steak into two or three portions and cook in batches to avoid overcrowding, which will help you get a deeper sear on the steak. To round this meal out, try it with grilled garlic bread or even salt and vinegar roasted potatoes.
 
INGREDIENTS
Yield:2 servings
 
¾      pound flank, skirt or bavette steak, patted dry
Salt and pepper
1       small shallot
1½    tablespoons red wine vinegar, plus more to taste
1       cup cherry or grape tomatoes
Canola oil, for grilling
2½ to 3     ounces aged white Cheddar
⅓      (lightly packed) cup fresh basil leaves
3       tablespoons olive oil
Red-pepper flakes, to taste
 
PREPARATION
 
1. Season steak all over with salt and pepper and set aside.

2. Slice the shallot into thin rings and toss with the vinegar and a big pinch of salt in a medium bowl. Slice the tomatoes in half, add to the bowl and set aside.

3. Heat a grill over high, making sure the grates are clean and oiled. Once grill grates are very hot, lay the steak on the grates and cook, covered, until well-browned with some charring, 3 to 4 minutes. Turn the steak over and grill the other side until cooked through, 2 to 3 minutes for medium-rare (125 degrees on an instant-read thermometer). Transfer to a cutting board to rest.

4. Thinly slice the Cheddar, tear any large basil leaves into pieces and add both to the tomatoes, along with the olive oil and red-pepper flakes. Toss gently to combine, taste and add more vinegar or salt, if desired.

5. Slice the steak thinly against the grain and transfer to serving plates. Spoon the tomato mixture on top and season with more pepper, if desired.