- 2 1 1/2-pound strip steaks
- 3-4 rosemary stems
- 6 cloves garlic, 2 crushed and 4 sliced
- Olive oil, for drizzling (steak and salad), plus 2 tablespoons
- Kosher salt and cracked black pepper
- 1 teaspoon fennel seed
- 3 pints cherry tomatoes or grape tomatoes
- 1-2 tablespoons fresh oregano, finely chopped, or 1 teaspoon dried, lightly crushed in your palm
- 1-2 teaspoons chili/pepperoncini flakes
- About 2 tablespoons aged balsamic vinegar or balsamic drizzle
- 3/4 cup flat leaf parsley, chopped
- 6-8 cups baby kale and/or arugula
- Juice of 1 lemon
- Young to medium-age Pecorino Romano cheese, Pecorino Pepato (pecorino with black pepper) cheese or Pecorino cheese with red pepper flakes, shaved with a vegetable peeler
Unwrap the steak and place the rosemary and crushed garlic on top. Rewrap in butcher paper or plastic wrap and chill overnight.
Bring the meat to room temperature. Drizzle the meat with olive oil and season liberally with kosher salt and lots of coarse black pepper.
Heat a grill pan or cast iron pan to high or prepare an outdoor grill.
Heat 2 tablespoons olive oil in large skillet with a lid over medium-high heat. Add the fennel seed; stir for 15-30 seconds, then add the tomatoes, oregano, chili flakes, salt and pepper. Cover the pan with a lid and cook for 15-20 minutes until all the tomatoes burst, shaking the pan frequently without removing the lid. Add the balsamic vinegar or drizzle to the sauce and stir in the parsley.
Grill the meat for 12-15 minutes for medium-rare doneness (go 2 minutes less for rare and 3-5 minutes more for medium-well). Let rest for 10-15 minutes. Thinly slice the meat against the grain. Dress the greens with lemon juice, salt and olive oil to lightly coat; toss with shaved cheese.
Serve the sliced steak with the sauce spooned across the top and the greens alongside.