Steak Gremolata

.25 oz parsley (maybe a third of the amount that you usually buy at the store)
1 oz sliced blanched almonds (baking aisle)
10 oz Heirloom cherry tomatoes
2 cloves garlic
a lemon
olive oil
10 ounce New York strip steak (not individual sandwich steak slices like I found)

Finely chop half the parsley; pick leaves from other half and reserve for garnish.  Mince garlic. Halve tomatoes. Halve lemon.  Heat a large pan over medium heat. Add almonds to (dry) pan and toast, tossing frequently until gold. Remove from pan and then finely chop once cool, leaving a few larger pieces.  In a small bowl, mix chopped parsley, almonds, a pinch of garlic, a squeeze of lemon, and 2 Tb. olive oil.  Season with salt, pepper, and more lemon juice to taste.  Mixture should have a pesto like consistency.  Add another drizzle of olive oil if needed to correct it. Heat a drizzle of olive oil in your pan over medium-high heat.  Add tomatoes and remaining garlic.  Cook, tossing until tomatoes soften, 2-3 minutes.  Season with salt and pepper. Remove from pan and cover to keep warm.  Add more olive oil to the same pan and continue over medium high heat. Pat steak dry with paper towel, season with salt and pepper.  Cook in the pan to desired doneness, 3-6 minutes per side.  Remove from pan and let rest 5 minutes then thinly slice against the grain. Plate your dinner. We had smashed cauliflower as our base.  Next lay steak strips down, then top with tomatoes.  The gremolata goes on top like a relish.