Tre Colore Pesto And Grilled Steak With Quick Roasted Tomatoes And Garlic

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Four 7 to-8-ounce flat-iron steaks or filet steaks

1 bulb garlic

12 plum tomatoes, halved lengthwise

3/4 cup EVOO, plus more for drizzling

Kosher salt and freshly ground pepper

3 tablespoons pine nuts

1 cup fresh parsley leaves

1/2 cup fresh basil leaves

1 head Belgian endive, sliced

1/2 head radicchio, chopped

A handful of fresh thyme sprigs, leaves stripped

Juice of 1 lemon

2 small handfuls grated Parmigiano-Reggiano

Ciabatta bread, grilled or warmed in the oven, split and charred or warmed

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