For this recipe, you will need:

· 4 tomatoes
· 4 10 oz. t-bone steaks
· 1 lemon, sliced (for marinade)
· 3 oz. onion, diced (for marinade)
· 1 bay leaf
· Black pepper, freshly ground
· 4 oz trevisana salad
· ½ lb. cannelini beans
· Parsley, chopped
· Rosemary
· 2 oz. celery stalk, diced
· ¼ onion, sliced (for beans)
· Salt
· 4 cloves
· Sage
· Thyme
· Salt and pepper, freshly ground
· 1 tbsp. bread crumbs
· Olive oil
· 2 tbsp. onion, chopped (for tomatoes)

1) Marinate the t-bone steaks for 1 hour in oil, sage, rosemary, thyme, lemon slices, onion slices, and bay leaf.

2) Sprinkle steaks with salt and pepper. Grill.

3) Cut off the top of the tomatoes.

4) Remove pulp and set aside.

5) Turn tomatoes upside-down to remove liquid.

6) Sauté onion in olive oil. Combine with parsley and bread crumbs.

7) Add the reserved pulp.

8) Salt the inside of the tomato, fill it with the pulp mixture, and place in oven at 450°F for about 5 minutes.

9) Boil beans in water with cloves, celery, and sage.

10) When tender, season with oil and several twists of pepper and raw onion slices.

11) Grill the Trevisana salad with oil, salt, and pepper.

12) Arrange on a plate with the steak, beans and tomatoes.

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