Pan-Seared Steak with Crispy Herbs & Escarole

There’s something undeniably satisfying about a perfectly pan-seared steak, especially when it’s topped with a burst of flavor from crispy herbs and a fresh, slightly bitter escarole salad. This dish is a celebration of simple, high-quality ingredients that come together to create a meal that’s both elegant and comforting.

Whether you’re cooking for family and friends or just a cozy night in, this recipe is sure to impress. So, let’s dive in and create a steak dinner that will leave everyone at the table asking for seconds!

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)

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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.

And there you have it—a beautifully pan-seared steak, topped with crispy herbs and a fresh escarole salad. This dish is a perfect blend of rich, savory flavors and vibrant, fresh textures. Whether you’re a seasoned chef or a kitchen novice, I hope this recipe has inspired you to create a memorable meal. Enjoy every bite, and don’t forget to savor the moment. Cheers to good food and great company!

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