Seared Steak with Grilled Treviso

1. For the marinade: Roughly chop the rosemary, parsley, thyme, oregano and basil leaves. Mince the garlic clove. Add steak into a resealable plastic bag. Add herbs and garlic. Add olive oil, and a pinch of salt and pepper. “Smush” around until the steak is evenly coated in the mixture. Seal the bag and place it in the refrigerator for at least 1 hour to overnight.

2. Preheat grill pan to high heat (this is where you open a window and turn on fans if grilling indoors). Cut the treviso in half lengthwise, keeping the stem connection intact. Slice the halves into thirds, agatin keeping stem intact. Drizzle with olive oil and sprinkle with salt and pepper. Toss together.

3. Add treviso to grill pan and cook until you get a good char, about 4 minutes per side. Once done, remove it from the grill, squeeze lemon on it and set aside on a platter. Place steak on the high heat grill pan (should be smoking) and cook until medium rare, 3 minutes per side. Once done, remove steak from the grill plan to a platter and let steak rest for about 5-10 minutes.

4. Meanwhile, make the treviso sauce. In a small bowl, add Greek yogurt, garlic powder, salt, pepper and remaining chopped herbs. Mix together.

5. Plate: Slice steak against the grain and plate it. Then top it with some treviso with sauce. Optional is to garnish steak with extra herbs and cherry tomatoes.

Recipe adapted from Plated Dish.