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1
Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting).
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2
Bring the steaks to room temperature.
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3
Meanwhile, remove 1 garlic clove from the bulb and finely grate.
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4
Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes.
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5
Toss with about 1/4 cup EVOO and season with salt and pepper.
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6
Turn the tomatoes cut-side down.
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7
Roast until the tomatoes are charred and softened, 20 to 25 minutes.
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8
Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool.
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9
Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor.
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10
Season with salt and pepper.
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11
Pulse until chopped.
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12
With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended.
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13
Transfer the pesto to a serving dish.
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14
(Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.)
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15
Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill.
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16
Drizzle the steaks with EVOO and sprinkle with salt and pepper.
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17
Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare.
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18
Remove to a cutting board and let rest for 5 to 10 minutes.
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19
Place the steaks on serving plates and drizzle with the pesto.
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20
Serve the roasted tomatoes, garlic and bread on the side.
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21
To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes.
