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1.
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For the marinade: Roughly chop the rosemary, parsley, thyme, oregano and basil leaves.
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Mince the garlic clove.
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Add steak into a resealable plastic bag.
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Add herbs and garlic.
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Add olive oil, and a pinch of salt and pepper.
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Smush around until the steak is evenly coated in the mixture.
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Seal the bag and place it in the refrigerator for at least 1 hour to overnight.
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2.
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Preheat grill pan to high heat (this is where you open a window and turn on fans if grilling indoors).
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Cut the treviso in half lengthwise, keeping the stem connection intact.
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Slice the halves into thirds, agatin keeping stem intact.
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Drizzle with olive oil and sprinkle with salt and pepper.
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Toss together.
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3.
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Add treviso to grill pan and cook until you get a good char, about 4 minutes per side.
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Once done, remove it from the grill, squeeze lemon on it and set aside on a platter.
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Place steak on the high heat grill pan (should be smoking) and cook until medium rare, 3 minutes per side.
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Once done, remove steak from the grill plan to a platter and let steak rest for about 5-10 minutes.
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4.
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Meanwhile, make the treviso sauce.
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In a small bowl, add Greek yogurt, garlic powder, salt, pepper and remaining chopped herbs.
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Mix together.
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5.
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Plate: Slice steak against the grain and plate it.
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Then top it with some treviso with sauce.
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Optional is to garnish steak with extra herbs and cherry tomatoes.
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Recipe adapted from Plated Dish.
