Ingredients
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1 pound sirloin steak, about 1/2 inch thick
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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2 tablespoons neutral oil, such as canola or avocado
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4 cloves garlic, crushed
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5 sprigs fresh thyme
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3 sprigs fresh sage
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1 sprig fresh rosemary
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16 cups chopped escarole (about 1 pound)
Directions
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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.
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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.
