Pan-Seared Steak with Crispy Herbs & Escarole

Pan-Seared Steak with Crispy Herbs & Escarole

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From: EatingWell Magazine, October 2019

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 4 servings

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Original recipe yields 4 servings
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  • 1 pound sirloin steak, about ½ inch thick
  • ½ teaspoon salt, divided
  • ½ 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)

Preparation

  • Prep

  • Ready In

  1. Sprinkle steak with ¼ 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°F for medium-rare, 3 to 4 minutes. Transfer the steak to a plate and top with the garlic and herbs. Tent with foil.
  2. Add escarole and the remaining ¼ 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 information

  • Serving size: 3 oz. meat, ½ cup escarole and ½ Tbsp. herbs
  • Per serving: 244 calories; 12 g fat(2 g sat); 8 g fiber; 10 g carbohydrates; 26 g protein; 373 mcg folate; 59 mg cholesterol; 1 g sugars; 0 g added sugars; 5,606 IU vitamin A; 19 mg vitamin C; 160 mg calcium; 4 mg iron; 394 mg sodium; 1,111 mg potassium
  • Nutrition Bonus: Vitamin A (112% daily value), Folate (93% dv), Vitamin C (32% dv), Iron (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 2 vegetable, 1½ fat

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