Steak with Blistered Tomatoes, Roasted Garlic, Lemony Yogurt & Parsley

Directions

1. Preheat the oven to 450°F and position the rack in the upper third. Rinse and dry all produce.
2. Arrange the tomatoes and whole garlic cloves on a baking sheet. Drizzle with oil, then sprinkle with brown sugar and spices; toss to coat and spread in a single layer.
3. Roast the tomatoes and garlic in the oven, stirring halfway, until the tomatoes begin to burst (about 13–15 minutes).
4. While the vegetables roast, place a skillet on medium-high heat and let it warm up.
5. Pat the steak dry and season both sides with salt.
6. When the skillet is hot, add oil and swirl to coat the bottom. Sear the steak, 2–5 minutes per side, until it reaches your preferred doneness. Transfer to a plate and let rest.
7. In a small bowl, zest and juice the lemon, then whisk in the plain yogurt and a pinch of salt to make a lemony yogurt.
8. When the tomatoes start to burst, switch the oven setting to broil on high and broil until the tomatoes are lightly charred, about 3 minutes. Remove from oven.
9. Carefully squeeze the roasted garlic cloves out of their skins on a cutting board and return them to the sheet.
10. Strip parsley leaves from the stems, chop the leaves, and toss half of them with the tomatoes and garlic on the sheet. Reserve the other half for serving.
11. Thinly slice the rested steak against the grain and plate with the lemony yogurt. Top with the roasted tomatoes, garlic, and the reserved parsley.