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