Heat EVOO in medium skillet over medium heat and melt anchovies into oil. Add chopped garlic and red pepper and swirl a minute, then add the breadcrumbs and toast to golden and mix in capers, olives and parsley. Cool stuffing to handle and then fill the tomatoes.    

Preheat oven to 425°F.  

Arrange the fries on a baking sheet. Pop in oven when preheated.  

Roast tomatoes with fries for about 10 to 12 minutes to shrink them around the stuffing a bit. Let stand under foil. Cook fries until crisp, then toss with melted butter, crushed garlic, rosemary and cheese.   

Meanwhile, preheat cast-iron skillet over medium-high heat, spray with oil and season meat with salt and pepper.

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

Cook about 8 minutes, turning occasionally. Place the halved lemon in the pan the last few minutes and char it. Douse meat with lemon juice, rest 5 minutes and serve sliced alongside tomatoes and fries. 

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