Five steps in this dish. The marinade, the grilling, the balsamic glaze, the pea and bean puree and the greens salad. But nothing is hard.
Marinade - Marinate the steak. Add the oil, lemon juice and zest, rosemary, salt and pepper, herbs, garlic and pinch of red pepper. Mix well and rub all over the steak. Put in a large baggie and let marinate at least 4 hours or all day. Remove and bring to room temp before grilling or you can pan sear. It will take just 4-5 minutes per side on high heat with good grill marks until you get good grill marks. This steak does not take long. Take off with rare and then cover and cover with foil to rest.
Balsamic glaze - As the steak is coming to room temp, start the balsamic glaze. In a small pot, heat up the oil and add the shallot. Cook until slightly soft or translucent and then add the balsamic and cook 10-15 on medium low until it reduces by half. Add the honey and thyme and a dash of pepper.
Pea Puree - Also before cooking the steak, make the bean and pea puree mix. In a saute pan, add the garlic, peas (thawed) and beans and stir on medium heat until well combined, add the chicken broth and cook another 3-4 minutes. Transfer to a food processor and do a quick puree, not smooth, just a rough puree but there is still some texture. Return to the pan and add the parmesan and rosemary and any additional chicken broth if needed. to make a nice puree.
Salad - Simple toss the greens with the red onion and olives. Nothing more and put the dish together. I put the salad on a large platter and top with the slices of steak. Remember to cut against the grain to make a very flavorful and tender cut. Against the grain is the secrete - Top with the balsamic glaze and put small amount of the potato and bean puree on the side. The balsamic glaze not only goes well with the salad but with the bean and pea puree. All the components make for a great dish.
OPTIONAL. I use a little balsamic, olive oil, dried oregano, and s/p that I brush on some good tomato slices and grill right before serving. It just tops all the whole dish. Even a little olive oil, s/p will work just fine.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	335.46 Kcal (1405 kJ)
Calories from fat	137.24 Kcal
		% Daily Value*
Total Fat	15.25g	23%
Cholesterol	58.43mg	19%
Sodium	894.48mg	37%
Potassium	456.77mg	10%
Total Carbs	24.51g	8%
Sugars	11.41g	46%
Dietary Fiber	5.94g	24%
Protein	23.64g	47%
Vitamin C	8.4mg	14%
Iron	3.9mg	22%
Calcium	125.9mg	13%

Amount Per 100 g
Calories	106.85 Kcal (447 kJ)
Calories from fat	43.72 Kcal
		% Daily Value*
Total Fat	4.86g	23%
Cholesterol	18.61mg	19%
Sodium	284.91mg	37%
Potassium	145.49mg	10%
Total Carbs	7.81g	8%
Sugars	3.63g	46%
Dietary Fiber	1.89g	24%
Protein	7.53g	47%
Vitamin C	2.7mg	14%
Iron	1.3mg	22%
Calcium	40.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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