Sliced Steak with Chimichurri and Baked Stuffed Tomatoes

• 2 beefsteak tomatoes
• Salt and freshly ground black pepper
• 1 cup whole-milk ricotta cheese
• 1 1/2 cups fresh flat-leaf parsley, chopped
• 1 cup (about 20 leaves) basil, chopped
• 4 garlic cloves, chopped
• 3/4 cup grated Parmigiano-Reggiano
• 1 egg yolk
• 2 pounds boneless shoulder steak (sometimes labeled London Broil in the supermarket)
• 3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
• 1/2 cup red wine vinegar or aged sherry vinegar
• 2 tablespoons fresh oregano or marjoram, chopped

1. Preheat the oven to 450F.
2. For the baked stuffed tomatoes, make 4 tomato cups out of your 2 tomatoes.
3. To do so, cut a very thin slice off both ends of each of the 2 tomatoes.
4. This is to create 4 flat bottoms.
5. Next, cut each tomato in half across its circumference.
6. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups.
7. Using a melon-ball scoop, remove the seeds and guts from the wide, fleshy side of each tomato, creating a tomato cup.
8. You dont have to be too fussy about this; you are just trying to create enough room to hold the filling.
9. When scooping, take some care not to puncture through the bottoms of the cups.
10. If you do, dont worry, it is not the end of the world, just keep moving forward.
11. The ripped cup will just be tricky to handle to transfer to plates later.
12. So, next, season the inside of the tomato cavities with salt and pepper.
13. Reserve the seasoned tomato cups while you make the filling.
14. In a small mixing bowl combine the ricotta cheese, half of the parsley, the basil, half of the garlic, and the cheese, and season the mixture with salt and pepper.
15. Taste the filling and adjust the seasoning.
16. Once you are happy with it, add the egg yolk and mix thoroughly.
17. Divide the filling among the 4 tomato cups.
18. Arrange in a baking dish and bake for 15 to 17 minutes.
19. Remove the tomatoes from the oven and raise the temperature to broil.
20. Season the steak liberally with salt and pepper.
21. Drizzle EVOO on both sides and place on a broiler pan.
22. Arrange the pan under the broiler on the rack closest to the flame.
23. Broil for 6 minutes per side.
24. Remove from the heat to a platter, tent with a piece of foil, and allow the meat to rest for a few minutes.
25. While the steak is cooking, assemble the chimichurri.
26. In a small bowl combine the vinegar, oregano or marjoram, the remaining garlic, and the remaining parsley.
27. Season the mixture with salt and a generous amount of black pepper.
28. Whisk in about 3 tablespoons of EVOO.
29. To serve, thinly slice the rested steak against the grain.
30. Give a little mix to the chimichurri and drizzle it on top of the steak.
31. Serve alongside the baked stuffed tomatoes.
32. Chimichurri is an herb and vinegar condiment from Argentina, where a steak is considered naked without it.
33. It is used with the same got-to-have-it conviction as mustard is on a hot dog in the USA.
34. It tastes great on everything grilled: beef, chicken, pork, and fish.
35. Save any leftovers or, if you are like me, make extra!
36. Having chimichurri on hand in the refrigerator means you can just slap a piece of something on the grill or in the broiler and dinner is ready.

beefsteak tomatoes, salt, wholemilk ricotta cheese, parsley, basil, garlic, egg yolk, boneless shoulder steak, extravirgin olive oil, red wine vinegar, fresh oregano

Taken from www.epicurious.com/recipes/food/views/sliced-steak-with-chimichurri-and-baked-stuffed-tomatoes-374815 (may not work)