THE SALAD:
1 large garlic clove
1/4 teaspoon kosher salt
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon rind
1/2 teaspoon freshly ground black pepper, divided
1 (8-ounce) boneless strip steak
Cooking spray
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
3 cups Italian-blend salad greens
2 tablespoons shaved Parmesan cheese
1. Mince garlic on a cutting board. Sprinkle garlic with salt; mash with the side of a knife to form a paste. Combine garlic paste, 1 tablespoon oil, rosemary, rind, and 1/4 teaspoon pepper in a bowl. Rub garlic mixture evenly over steak. Let stand 15 minutes.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
3. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, vinegar, and Dijon mustard in a bowl, stirring with a whisk. Add greens; toss to coat. Place 1 1/2 cups salad on each of 2 plates; top each serving with 3 1/2 ounces steak and 1 tablespoon Parmesan cheese.
THE TOMATOES:
3 vine-ripened tomatoes, halved horizontally (I used hunks of a tomato I already had)
Cooking spray
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
2 teaspoons minced garlic
1 teaspoon minced fresh oregano
1. Preheat broiler to high.
2. Place oven rack in middle of oven. Arrange tomato halves, cut sides up, on a foil-lined jelly-roll pan (I put them on a rack above a cookie sheet). Coat cut sides of tomatoes with cooking spray; sprinkle with salt and pepper. Broil 8 minutes. Combine cheese, garlic, and oregano in a bowl; sprinkle over tomatoes. Broil 3 minutes or until cheese melts and is golden.
