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Ingredients

• 4 flatiron steaks or fillet steaks (7-8 ounces each)
• 1 bulb garlic
• 12 plum tomatoes, halved lengthwise
• 3/4 cup extra virgin olive oil (EVOO), plus more for drizzling, divided
• Kosher salt and freshly ground black pepper
• 3 tablespoons pine nuts
• 1 cup flat leaf parsley leaves
• 1/2 cup fresh basil leaves
• 1 head Belgian endive, sliced
• 1/2 head radicchio, chopped
• A handful of fresh thyme sprigs, leaves stripped
• Juice of 1 lemon
• 2 small handfuls grated Parmigiano Reggiano cheese
• Ciabatta bread, split and charred on the grill or;warmed in the oven

Description

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