Pan-Seared Steak with Crispy Herbs & Escarole
Prep/Total Time: Prep: 20 min. Cook: 20 min.
Makes: 4 servings
Nutrition Facts: Serving Size: 3 oz. meat, 1/2 cup escarole and 1/2 Tbsp. herbs: Calories: 244; Total Carbohydrate: 10g; Dietary Fiber: 8g; Total Sugars: 1g; Protein: 26g; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 59mg; Vitamin A: 5606IU; Vitamin C: 19mg; Folate: 373mcg; Sodium: 394mg; Calcium: 160mg; Iron: 4mg; Magnesium: 60mg; Potassium: 1111mg
Recipe brought to you by www.eatingwell.com (EatingWell Magazine, October 2019).
Dunkirk Family Practice does not own the rights to this recipe.
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 or avocado
- 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 instead- 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, stir often, until the escarole starts to wilt, about 2 minutes. Thinly slice the steak and serve with the escarole and crispy herbs.