Recipe Library
Pan-Seared Steak with Crispy Herbs & Escarole
Juicy sirloin steak develops a deep savory crust and rests in its own juices. Garlicky herbs crisp in the pan drippings, then coat wilted escarole with bright, fragrant flavor.
- Total
- 29 min
- Prep
- 20 min
- Cook
- 9 min
- Serves
- 4
Nutrition per Serving
- Calories
- 244
- Protein
- 26g
- Carbs
- 10g
- Fat
- 12g
- Fiber
- 8g
- Sugar
- 1g
- Sodium
- 394mg
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)
Instructions
- 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.