This easy dinner takes just 20 minutes to prepare, meaning that seared steak can be a weeknight meal. Cooking herbs in the pan with the steak releases their aroma, infusing it into the meat while creating a crispy garnish. After the steaks and herbs are pan-seared, the escarole is cooked in the same skillet, so this healthy dinner requires minimal cleanup too.
Ingredients
- 1 pound sirloin steak, about 1/2 inch thick
- 1⁄2 teaspoon salt, divided
- 1⁄2 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)
Directions:
1. Sprinkle steak with 1/4 teaspoon each salt and pepper.
2. Heat a large cast-iron skillet over medium-high heat.
3. 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.
4. Transfer the steak to a plate and top with the garlic and herbs. Tent with foil.
5. 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.
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