Name: Lemon-Rosemary Steak & Dressed Greens with Broiled Parmesan Tomatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 1 small pkg fresh rosemary; 6 cloves garlic; 1 ½ lemons; 43 g Parmesan cheese; 1.02 kg striploin (New York strip) steak; 9 tomatoes; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; salt

Lemon-Rosemary Steak & Dressed Greens with Broiled Parmesan TomatoesLemon-Rosemary Steak & Dressed Greens with Broiled Parmesan Tomatoes — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

1 small pkg fresh rosemary

6 cloves garlic

1 ½ lemons

43 g Parmesan cheese

1.02 kg striploin (New York strip) steak

9 tomatoes

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Slide rosemary leaves off the sprigs; discard sprigs and mince the leaves. Divide between two large bowls.

Peel and mince garlic; add to one of the bowls with the rosemary.

Zest lemons into the bowl with the rosemary and garlic; add oil, vinegar, salt, and pepper. Whisk to combine the marinade, add the steak, and turn to coat; set aside. (Reserve lemons for the next step.)

While the steak is marinating, juice lemons into the second bowl with the rosemary; add oil, Dijon, salt, and pepper. Whisk to combine the dressing and set aside.

Preheat oven to broil on high and position rack under the broiler.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a plate, loosely cover with aluminum foil, and set aside to rest.

Meanwhile, halve tomatoes and transfer to a large baking sheet pan, cut-side up; season with salt and pepper. Place in the oven and broil until softened, 8-10 minutes.

While the tomatoes are broiling, finely grate Parmesan and place in a small bowl.

Peel and mince additional garlic; add to the bowl with the Parmesan, along with Italian seasoning, and stir to combine.

When the tomatoes are soft, remove from the oven and top with the Parmesan mixture. Return to the oven and continue to broil until the cheese is melted and golden, 2-3 minutes more.

While the tomatoes are broiling, chop or tear lettuce into bite-sized pieces, add to the bowl with the dressing, and toss to combine the salad.

Thinly slice steak against the grain.

To serve, divide salad and broiled tomatoes between plates; top salad with steak and enjoy!

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