The picture I had included would have the grilled red onions in it if I hadn't dropped the onions on the floor...so not quite staying true to the title of this dish. But the smell of the flank steak being grilled and the beautiful red color of the summer cherry tomatoes made up for it, for this dish was really easy to make and delicious at the same time.
Rooting from Fine Cooking, Apr/May 2014, I used a cheese recommended by the cheese specialist Ann at The Fresh Market named Ricotta Salata cheese, imported from Italy. It was a bit bland for a cheese to go with a sharp taste like grilled flank steak. The blue cheese from the ingredient list sounded great, but I was in the mood for something less pungent.