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1
Place an oven rack in the upper third of the oven and preheat the oven to 450F.
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2
Place the steaks on a rimmed baking sheet and season with salt and pepper.
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3
Sprinkle the herbes de Provence on both sides of the steaks and drizzle with olive oil.
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4
Roast for 10 to 12 minutes for medium.
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5
Let the steaks rest for 10 minutes on a cutting board.
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6
Meanwhile, bring a large pot of salted water to a boil over high heat.
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7
Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
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8
In a food processor, combine the tomatoes and their juices with 2 cups basil leaves, the garlic, lemon zest, lemon juice, and the 1/4 cup olive oil.
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9
Process until the mixture is coarsely chopped.
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10
Drain the pasta, reserving about 1 cup of the pasta water.
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11
Transfer the cooked pasta to a large serving bowl.
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12
Add the tomato mixture and smoked almonds and toss well.
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13
If needed, thin out the sauce with a little pasta water and season with salt and pepper.
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14
Garnish with the Parmesan cheese and chopped basil.
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15
Slice the steaks 1/4 inch thick and serve alongside the pasta.
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16
You are looking for steaks that are 1 inch thick.
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17
If you dont want to turn on the oven, the steaks can be grilled over medium-high heat in a preheated grill pan or on a gas or charcoal grill for about 5 minutes on each side.
