Pan-Seared Steak with Crispy Herbs & Escarole

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1 pound sirloin steak, about 1/2 inch thick ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons grapeseed oil or canola oil 4 cloves garlic, crushed 5 sprigs fresh thyme 3 sprigs fresh sage 1 sprig fresh rosemary 16 cups chopped escarole (about 1 pound)

Ingredients

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Sprinkle steak with 1/4 teaspoon each salt and pepper. Heat a large cast-iron skillet over medium-high heat. Add the steak and cook until charred on one side, about 3 minutes. 

INSTRUCTIONS

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Turn the steak over and add oil, garlic, thyme, sage and rosemary. Cook, stirring the herbs occasionally, until an instant-read thermometer inserted in

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the thickest part of the steak reaches 125 degrees F for medium-rare, 3 to 4 minutes. Transfer the steak to a plate and top with the garlic and herbs. Tent with foil.

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Add escarole and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook, stirring often,

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until the escarole starts to wilt, about 2 minutes. Thinly slice the steak and serve with the escarole and crispy herbs. Enjoy!

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