Grilled Sirloin and Escarole with Tomato Salsa

INGREDIENTS:

• 1 Cup Cherry Tomatoes
• 2 Tablespoons Olive Oil
• Divided
• 2 Tablespoons Shredded Parmesan Cheese
• Divided
  
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Fresh Basil
• Chopped
• 3/4 Teaspoon Salt
• Divided
  
• 1/2 Teaspoon Ground Pepper
• Divided
  
• 1 Tablespoon Garlic
• Minced
• 2 Large Escarole Heads
• Outermost, Hanging Leaves Removed
• 1 Pound Sirloin Steak

DIRECTIONS:

• Light charcoal grill.
• Place tomatoes, 1 tablespoon olive oil, 1 tablespoon parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until coarsely chopped.
• Transfer tomato mixture to a small bowl and set aside.
• Combine remaining 1 tablespoon olive oil and garlic in another small bowl.
• Cut escarole into quarters, leaving root ends intact.
• Brush escarole with garlic-oil mixture and sprinkle with 1/4 teaspoon salt.
• Season both sides of sirloin with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Pat remaining 1 tablespoon parmesan to both sides of sirloin.
• Grill the escarole, turning occasionally, until the inner leaves have softened, around 4 minutes.
• Transfer to cutting board to cool.
• Grill the sirloin, turning once, about 10 minutes total for medium cooked.
• Cut the root ends from escarole and discard.
• Chop the escarole leaves into bite-size pieces.
• Serve steak with grilled escarole and topped with tomato salsa.

Escarole generally has a very strong green taste, but the combination with the beef and tomato salsa is absolutely prefect. When grilling the escarole, don't be too worried with charring or burning the exterior. We're looking to cook the interior leaves to a soft texture. Discard burnt part as needed.
Enjoy!

This recipe is from Eating Well magazine.