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Pan-Seared Steak with Crispy Herbs & Escarole

  • 20 m
  • 20 m
Adam Dolge
“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.”


    • 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)


  • 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.
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