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The magic of most steak tacos is in the meat. But after making Seattle-based Marx Foods’s recipe for a recent weekend dinner party, we discovered that the cherry-tomato garnish is the real star of the plate. The slow-roasted tomatoes emerge from the oven soft and juicy, and prove to be the perfect partner for the spice-rubbed flank steak. We’re already planning to repurpose the tomatoes in a light summer pasta or as a topping for an easy bruschetta appetizer.
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