An easy to make delicious steak recipe to make any night feel indulgent.
[cooked-sharing]
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.
Source: Eating Well
Active time: 20 minutes
Total: 20 minutes
Tips: Find Saffron in the spice section of supermarkets or gourmet shops. It will keep in an airtight container for several years.
To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
0 servings
4 servings
- Amount per serving
- Calories244
- % Daily Value *
- Total Fat 118g152%
- Saturated Fat 25g125%
- Cholesterol 592mg198%
- Sodium 3936mg172%
- Total Carbohydrate 10g4%
- Dietary Fiber 82g293%
- Total Sugars 07g
- Protein 255g
- Potassium 11105mg237%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
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.
Notes
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