Skirt Steak with Hazelnut Picada and Wilted Escarole

Name: Skirt Steak with Hazelnut Picada and Wilted Escarole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 slice thick slice of chewy peasant style bread; 1 head escarole; 4 servings a little extra virgin olive oil; 1 garlic clove, peeled; 20 shelled hazelnuts; 180 milliliters generous 3/4 cup extra-virgin olive oil; 1 Tbsp orange juice; 1 grated or finely shredded zest of orange; 1 small bunch oregano, leaves only; 4 servings sea salt and freshly ground black pepper; 700 grams 1/2 pounds skirt steak, cut into 4 servings; 50 grams tablespoons unsalted butter

Skirt Steak with Hazelnut Picadan and Wilted Escarole might be just the main course you are searching for. This recipe serves 4. One serving contains 968 calories, 41g of protein, and 87g of fat. A mixture of garlic clove, skirt steak, orange juice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Set the steaks aside on a covered plate to bring them to room temperature.

Ingredients you will need

Steak

For the picada, preheat the oven to 350°F (180°C). Tear the bread roughly into pieces.

Ingredients you will need

Bread

Equipment you will use

Oven

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 care that the olive oil does not become too hot and begin to smoke.)

Ingredients you will need

Olive Oil

Bread

Equipment you will use

Frying Pan

Remove and drain off excess oil. Pound the bread, in batches if necessary, using a mortar and pestle, until you have coarse bread crumbs.

Ingredients you will need

Coarse Breadcrumbs

Bread

Cooking Oil

Equipment you will use

Mortar And Pestle

Place the nuts on a baking sheet and roast in the middle of the oven for 10 minutes until evenly golden. Tip the hot nuts into a clean dry cloth and rub to remove the skins. Mince the nuts and place in a bowl with the bread crumbs, orange zest, and juice. Mince the garlic and oregano together and add to the bowl with a pinch of salt. Stir to combine, then set aside. Turn the oven to its lowest setting.

Ingredients you will need

Breadcrumbs

Orange Zest

Oregano

Garlic

Juice

Ground Meat

Nuts

Salt

Dry Seasoning Rub

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Baking Sheet

Bowl

Oven

Discard the outer leaves from the escarole, then tear the lettuce into large pieces. Wash well, but don't bother to pat dry. Season the steaks liberally all over.

Ingredients you will need

Escarole

Lettuce

Steak

Place a heavy skillet over high heat and brush the steaks with a little olive oil.

Ingredients you will need

Olive Oil

Steak

Equipment you will use

Frying Pan

Lay the steaks in the skillet when it is hot and cook without moving for 3 minutes. Turn and cook on the other side for 3 minutes (you may need a minute or two longer if the steaks have been cut from a thicker section of the thigh). You should have a nice brown crust, while the meat inside should be rare.

Ingredients you will need

Steak

Crust

Meat

Equipment you will use

Frying Pan

Remove to a plate and rest in the warm oven for 6 to 8 minutes.

Equipment you will use

Oven

Meanwhile, cook the escarole.

Ingredients you will need

Escarole

Place a wide pan over medium-low heat.

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Frying Pan

Add the butter and let it just melt, then add the torn leaves and seasoning.

Ingredients you will need

Seasoning

Butter

Put the lid on until the water clinging to the leaves begins to steam, then uncover and stir every few seconds so the leaves wilt uniformly. This will take 2 to 3 minutes. Now you should have a lovely glossy, pale green vegetable. Check the seasoning.

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Seasoning

Vegetable

Water

Place a steak on each warm serving plate and arrange the escarole alongside. Spoon over the picada and serve at once.

Ingredients you will need

Escarole

Steak

Taste

Book, using the USDA Nutrition Database

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Equipment

Ingredients

Servings:

1slice

thick slice of chewy peasant style bread 1head

escarole 4servings

a little extra virgin olive oil 1

garlic clove, peeled 20

shelled hazelnuts 180milliliters

generous 3/4 cup extra-virgin olive oil 1Tbsp

orange juice 1

grated or finely shredded zest of orange 1small bunch

oregano, leaves only 4servings

sea salt and freshly ground black pepper 700grams

1/2 pounds skirt steak, cut into 4 servings 50grams

tablespoons unsalted butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Miranda Lambert County Road Merlot Wine. It has 4.4 out of 5 stars and a bottle costs about 28 dollars.