T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and Herbs

Ingredients

• 2 cups arugula chopped
• 1 cup torn basil shredded (20 leaves)
• 0.5 cup olives green black pitted
• 3 slices bread trimmed
• 3 handfuls flat-leaf parsley tops 
• 0.5  juice of lemon juiced
• 0.3 cup olive oil extra-virgin for drizzling
• 0.8 cup romano grated
• 5  to 6 stems sage fresh
• 6 servings salt and pepper 
• 6  t-bone steaks 1-inch-thick ()
• 6  vine-ripe tomatoes 

Equipment

• food processor
• frying pan
• baking sheet
• oven
• broiler
• broiler pan

Directions

1. Preheat oven to 375 degrees F.
2. Preheat a large griddle or large skillet over high heat.
3. Brush the meat with extra-virgin olive oil, you'll need about 1/4 cup. Sear the steaks 2 minutes on each side, 3 at a time. Arrange steaks on baking sheet. When steaks are all seared off, transfer to oven and roast 5 to 6 minutes for medium doneness, subtract or add 2 minutes to that time for medium- rare to medium-well.
4. Place tomatoes on a broiler pan and season with salt and pepper.
5. Combine the bread, olives, parsley, sage and Romano in the food processor and pulse grind the mixture. Dress the mixture with some extra-virgin olive oil salt and pepper and fill the tomatoes.
6. Dress chopped arugula and basil with a little lemon juice, extra-virgin olive oil, and salt and pepper.
7. Remove steaks and let rest. Switch broiler on and broil tomatoes a couple of minutes to brown the cheese and bread crumbs on top.
8. Serve steaks with greens on top and broiled tomatoes alongside.