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Pan-Seared Steak with Crispy Herbs & Escarole
Ingredients
- 1 pound
sirloin steak, about 1/2 inch thick
- 1/2 teaspoon
salt, divided
- 1/2 teaspoon
ground pepper, divided
- 2 tablespoons
neutral oil, such as canola oravocado
- 4
cloves garlic, crushed
- 5
sprigs fresh thyme
- 3
sprigs fresh sage
- 1
sprig fresh rosemary
- 16 cups
chopped escarole (about 1 pound)
Directions
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. Turn the steak over and add oil, garlic, thyme, sage and rosemary. Cook, stirring the herbs occasionally, until an instant-read thermometer inserted in 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.
Add escarole and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook, stirring often, until the escarole starts to wilt, about 2 minutes. Thinly slice the steak and serve with the escarole and crispy herbs.
