Roasted Garlic Crusted Steak with Fresh Tomato Rosemary Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees. Prepare a baking sheet with foil and cooking spray. Place garlic on a piece of foil and drizzle with 1 tsp olive oil. Form a foil pouch around the garlic. Roast until tender, 20-25 minutes.

Step 2

Halve grape tomatoes. Core roma tomato and cut into 1/4 inch cubes. Stem and mince rosemary.

Step 3

Pat steaks dry and season both sides with a pinch of salt and pepper.

Step 4

Place a medium non-stick pan over medium-high heat. Add 2 tsp olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes on one side. Remove from burner.

Step 5

After garlic is done roasting, remove from oven and carefully transfer to a mixing bowl. Add 1 tsp olive oil, panko, and a pinch of salt. Mash until combined.

Step 6

Transfer steaks, seared side up, to baking sheet. Top steaks evenly with garlic crust. Roast in oven for 6-8 minutes. Let rest for 3 minutes after. Continue to next step while baking.

Step 7

Return pan used to sear steaks to medium-high heat. Add 1 tsp olive oil, grape tomatoes, roma tomatoes and a pinch of salt to hot pan. Stir often until tomatoes are tender and begin releasing juices. Add 1 tsp rosemary and stir often until aromatic, 30-60 seconds. Remove from burner and stir in butter. Top steaks with sauce.