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.

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

3 oz. meat, 1/2 cup escarole and 1/2 Tbsp. herbs
244 calories; protein 25.5g; carbohydrates 10g; dietary fiber 8.2g; sugars 0.7g; fat 11.8g; saturated fat 2.5g; cholesterol 59.2mg; vitamin a iu 5606.1IU; vitamin c 18.6mg; folate 373.3mcg; calcium 160.1mg; iron 3.7mg; magnesium 60.3mg; potassium 1110.5mg; sodium 393.6mg.

3 lean protein, 2 vegetable, 1 1/2 fat