Name: Steak with Blistered Tomatoes, Roasted Garlic, Lemony Yogurt & Parsley
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 18 cloves garlic; 6 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 3 lemons; 3 cups plain Greek yogurt; 1.02 kg striploin (New York strip) steak; brown sugar; coriander, ground; crushed red pepper; cumin, ground; extra virgin olive oil; salt

Steak with Blistered Tomatoes, Roasted Garlic, Lemony Yogurt & ParsleySteak with Blistered Tomatoes, Roasted Garlic, Lemony Yogurt & Parsley — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

18 cloves garlic

6 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

3 lemons

3 cups plain Greek yogurt

1.02 kg striploin (New York strip) steak

brown sugar

coriander, ground

crushed red pepper

cumin, ground

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F) and position rack in the upper third of the oven.

Wash and dry the fresh produce.

Divide tomatoes and whole (unpeeled) garlic cloves between two baking sheet pans. Drizzle with oil, then sprinkle with sugar and spices. Toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring tomatoes halfway through, until they start to burst, 15-18 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt on both sides.

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 steak to a clean plate and set aside to rest.

Meanwhile, zest and juice lemons into a medium bowl; add yogurt and salt. Whisk to combine the lemony yogurt and set aside.

Once the tomatoes have begun to burst, remove from oven, and change oven to broil on high. Working in batches, return baking sheets to the oven and broil until tomatoes are lightly charred, about 3 minutes. Remove from oven

When the tomatoes are done, carefully transfer roasted garlic to the cutting board. Using the back of a spoon, press on the cloves to remove the skins. Return garlic to the baking sheets.

Shave parsley leaves off the stems; discard stems and chop the leaves. Add half of the parsley to the baking sheets with the tomatoes and garlic; toss to combine. (Reserve remaining parsley for serving.)

Thinly slice steak against the grain.

To serve, divide steak and lemony yogurt between plates. Top yogurt with roasted tomatoes, garlic, and reserved parsley. Enjoy!

Open this recipe in Flambette