Grilled miso-glazed skirt steak

Mash a scoop of yellow miso with a big splash of red wine vinegar, brown sugar, cayenne and two cloves of minced garlic into a smooth sauce.

Do not trim the white fat; cut the skirt steak into about four pieces with scissors.

Spread the glaze generously on both sides and add black pepper; leave on the counter about 30 to 35 minutes while the fire is built.

Grill over direct, fairly high heat without touching three or four minutes until it releases, giving a half turn for grill marks; flip.

Cook between medium rare and medium; it is done when the surface looks sweaty and shiny.

Char cherry tomatoes over the coals briefly without letting them collapse.

Rest at least five minutes, then slice against the grain and spoon over the juices.