This speedy steak dinner with rustic Italian flavors is a wonderful main to share with the one you love on Valentine’s Day or a date night
2 Verde Grass-Fed Organic Beef Tenderloin Steaks, about 1 1/2-inch thick, at room temperature
1 1/4 tsp salt, divided
1/2 tsp black pepper
1/4 cup + 3 tbsp olive oil, divided
6 cloves garlic (whole)
10 sprigs fresh thyme
1 sprig fresh rosemary
1 cup cherry tomatoes
1 tsp balsamic vinegar
2 fresh basil leaves, torn
2 tbsp shaved Parmesan cheese
4 slices Italian bread, toasted
- Pat steaks dry with paper towel and season with 1 tsp salt and pepper.
- In medium cast-iron skillet set over medium-high heat, add 1/4 cup oil. Add garlic cloves, thyme and rosemary. Push sprigs to side of skillet and add steaks; cook, turning once, for 4 to 6 minutes for medium rare (or cook to preferred doneness). Remove steaks from skillet and let rest for 5 minutes. Transfer garlic to a small bowl (discard herbs) and clean cooled skillet.
- Add tomatoes and 1 tbsp oil to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until tomatoes start to blister. Season with remaining salt. Transfer to another small bowl. Toss with vinegar and basil; set aside.
- Divide steaks, tomato mixture and reserved garlic between two plates. Sprinkle with shaved Parmesan and drizzle with remaining oil. Serve with crusty bread.
To check doneness for steak, insert instant-read thermometer sideways into center of steak until temperature registers 120F to 130°F for rare, 130°F to 135°F for medium-rare, 135°F to 145F for medium, 145°F to 155°F for medium-well and 155°F and higher for well done.