Seared Steak With Rosemary And Broccoli Rabe Recipes

SEARED STEAK WITH ROSEMARY

Steps:

• In a small skillet over medium-low heat, heat the olive oil and the rosemary, stirring occasionally, for 5 to 10 minutes. Remove from the heat; scrape the rosemary and oil onto a platter or container large enough to hold the steak in a single layer.
• Meanwhile, pat the steak dry and season both sides with salt and pepper to taste.
• In a large, preferably cast-iron, skillet over medium-high heat, heat the 2 tablespoons vegetable oil until hot but not smoking. Carefully add the steak and cook, turning only once, until cooked to the desired degree of doneness, 2 to 3 minutes per side for medium-rare.
• Transfer the steak to the oil-rosemary mixture, turn to coat and set aside to rest for 5 to 10 minutes.
• If desired, using tongs, transfer the steak to a cutting board and cut into thin slices. (If using skirt steak, cut across the grain.) Arrange the steak on individual plates.
• Discard the sprigs of rosemary and drizzle the oil and juices from the plate over each steak. Serve immediately.

SEARED STEAK WITH ROSEMARY AND BROCCOLI RABE

Steps:

• Generously season the steaks with salt and pepper. Heat a large skillet to very hot. Pour in a very small amount of olive oil (about 1 teaspoon) and immediately add the steaks to the pan. (If you have an exhaust fan, this is a good time to use it!) Sear the steaks on both sides to a nice crusty brown. Sprinkle steaks with half the rosemary leaves, then turn them over. Lower the heat and cook about 3 minutes on each side for medium-rare (for a 1-inch-thick piece of meat). Sprinkle with the remaining rosemary after cooking the first side. Remove the steaks from the skillet. Pour 2 tablespoons water and 1 tablespoon extra-virgin olive oil into the skillet and swirl over the heat. Pour the juices over the steaks, then pour the remaining 2 tablespoons olive oil into the pan and return it to the heat. When the skillet is hot, add the broccoli rabe and toss or stir with tongs. Cook over medium-high heat for about 2 minutes, then stir in the garlic, and season with salt and red pepper. Cook about 2 more minutes, until the stems are tender-crisp. Serve with the steak.