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.

Adam Dolge
Source: EatingWell Magazine, October 2019


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

243.8 calories; protein 25.5g 51% DV; carbohydrates 10g 3% DV; exchange other carbs 0.5; dietary fiber 8.2g 33% DV; sugars 0.7g; fat 11.8g 18% DV; saturated fat 2.5g 12% DV; cholesterol 59.2mg 20% DV; vitamin a iu 5606.1IU 112% DV; vitamin c 18.6mg 31% DV; folate 373.3mcg 93% DV; calcium 160.1mg 16% DV; iron 3.7mg 21% DV; magnesium 60.3mg 22% DV; potassium 1110.5mg 31% DV; sodium 393.6mg 16% DV.