Skirt Steak with Hazelnut Picada and Wilted Escarole

Skirt Steak with Hazelnut Picada and Wilted Escarole
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 1 head of escarole
  • 1 orange
  • 1 bunch of oregano
  • 20 shelled hazelnuts
  • freshly ground black pepper
  • 1 clove garlic
  • 1 tablespoon orange juice
  • + 6 more ingredients
    • a little extra virgin olive oil
    • sea salt
    • ¾ cup extra-virgin olive oil
    • 1 thick slice of chewy peasant style bread
    • 1 ½ pounds skirt steak, cut into 4 portions
    • 4 tablespoons unsalted butter

Set the steaks aside on a covered plate to bring them to room temperature. For the picada, preheat the oven to 350°F (180°C). Tear the bread roughly into pieces. Heat the olive oil in a shallow pan over medium heat. When it is hot, add the bread and pan-fry until evenly golden and crisp. (Take ca...

View full recipe at Epicurious

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