Photo: T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and Herbs Recipe
Ingredients
- 6 (1-inch-thick) T-bone steaks
- 1/4 cup extra-virgin olive oil, plus some for drizzling
- 6 vine-ripe tomatoes, tops removed, seeds scooped out
- Salt and pepper
- 3 slices good quality bread, crusts trimmed, torn into pieces
- 1/2 cup pitted good quality green or black olives, a couple of handfuls
- 3 handfuls flat-leaf parsley tops
- 5 to 6 stems fresh sage, stripped
- 3/4 cup grated Romano, 3 handfuls
- 2 cups arugula, chopped
- 1 cup (20 leaves) shredded or torn basil
- 1/2 lemon, juiced
Directions
Preheat oven to 375 degrees F.
Preheat a large griddle or large skillet over high heat. Brush the meat with extra-virgin olive oil, you'll need about 1/4 cup. Sear the steaks 2 minutes on each side, 3 at a time. Arrange steaks on baking sheet. When steaks are all seared off, transfer to oven and roast 5 to 6 minutes for medium doneness, subtract or add 2 minutes to that time for medium- rare to medium-well.
Place tomatoes on a broiler pan and season with salt and pepper. Combine the bread, olives, parsley, sage and Romano in the food processor and pulse grind the mixture. Dress the mixture with some extra-virgin olive oil salt and pepper and fill the tomatoes.
Dress chopped arugula and basil with a little lemon juice, extra-virgin olive oil, and salt and pepper.
Remove steaks and let rest. Switch broiler on and broil tomatoes a couple of minutes to brown the cheese and bread crumbs on top.
Serve steaks with greens on top and broiled tomatoes alongside.
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By jRock78
New York, NY
on April 15, 2011
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According to my dinner guests, this recipe was AMAZING! Based on their empty plates and happy faces, i'll have to take their word for it. Seriously though, it was super easy to cook and was super delicious to eat. There wasn't one plate that had anything left except the bone. Everyone agreed the arugula/basil combo was just right and it perfectly complimented the steak flavor. And let us not forget the stuffed tomatoes...HEAVEN! I'm super excited to be able to add this to my arsenal of meals that kill!
By erstarks_9383541
Green Oaks, IL
on April 28, 2008
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We loved this - the steaks come out very tender and juicy. I was afraid they would be overdone as we like our meat on the rare side, but they were almost like a slow cooked prime rib cut. The basil and argula is a great addition and could be added to other meat dished or grilled steaks, chops, etc.
The tomatoes are the best - use any herbs you have left in the fridge, any kind of breads (I love mixing a couple of kinds and keep the last pieces of a loafin the freezer for any stuffing dish.
By ang23grif_7835610
North Augusta, SC
on December 21, 2007
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this was such a great recipe it was unique and very great to try!!!!!!
Read all 7 reviews