In this task, you have to generate the title of the recipe given its required ingredients and directions.

Q: ingredients: '4 boneless beef roast, loins or 4 New York strip steaks', '2 tablespoons fresh rosemary leaves, minced', '2 garlic cloves, minced', '1 tablespoon extra virgin olive oil', '1 teaspoon lemon peel, grated', '1 teaspoon fresh coarse ground black pepper', 'fresh rosemary sprig (optional)',<sep> directions: 'Score the steaks in a diamond pattern on both sides. Mix rosemary, garlic, oil, lemon peel, and pepper in a small bowl. Rub the mixture onto the surface of the steaks. Cover and refrigerate for 1 hour.', 'Grill the steaks until thermometer registers 145 (for medium-rare). Cut the steaks diagonally into 1/2' thick slices. Garnish if desired.'

A: South Beach Grilled Rosemary Steak
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Q: ingredients: '4 chicken breasts', '1 (10 ounce) cream of mushroom soup', '1 teaspoon hidden valley ranch dressing mix', '1/4 cup milk', '1/4 cup sour cream', '2 small potatoes, sliced thin (optional)',<sep> directions: 'Place chicken breasts in crock pot. Mix soup, teaspoon of mix and milk in a small bowl. Pour over chicken. Add potatoes if desired.', 'Cook on high for 1 hour. Cook on low for 3 to 4 hours until chicken is tender. During last 15 minutes of cooking time, stir in sour cream.', 'Note: Soup and dressing mix provides some salt to recipe. But if using potatoes, add salt and pepper to taste.'

A: Crock Pot Mushroom Chicken
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Q: ingredients: '5 tablespoons olive oil', 'two 1-inch thick swordfish steaks', '1/4 cup finely chopped pitted Kalamata or other brine-cured black olives', '1/4 cup finely chopped drained bottled roasted red pepper', '3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed', '1 tablespoon drained bottled capers, chopped fine', '1 flat anchovy fillet, minced', '1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt', '2 tablespoons minced scallion', '1 1/2 tablespoons balsamic or red-wine vinegar', 'lemon wedges as an accompaniment',<sep> directions: 'In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it saute the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through.', 'While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste.', 'Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges.'

A:
Sauteed Swordfish with Nicoise Vinaigrette
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