Skirt Steak with Grilled Endives
I love endives in the spring. It may feel like summer in New York City, but the spring vegetables are still available in the market. When I’m in the mood for beef, I can’t help but serve a medium-rare steak with grilled vegetables. It’s too hot to be using the oven for longer than ten minutes so adding them to the same pan your steak is grilling is just perfect. If you are without an outdoor garden like me, use a dependable Le Creuset frying pan to get the handsome grill marks.
1 pound skirt steak, excess fat trimmed
4 Belgian endives, quartered lengthwise
3 sprigs of rosemary
3 sprigs of thyme
half a bunch of parsley, finely chopped
4 garlic cloves, minced
olive oil, salt, pepper
1. In a large baking dish, combine all the ingredients except for the steak and the endives. Place the steak in the dish and turn to coat both sides with the herb mixture. Cover and refrigerate for at least 4 hours or overnight.
2. When ready to cook, heat an oven-proof frying pan. When the pan is hot enough but not smoking, sear one side of the steak for about 8 minutes. Slowly lift with a pair of tongs and turn over to cook the other side for another 8 minutes. Save the marinade.
3. While the other side cooks, brush the endives with the remaining marinade and place on the same pan. Turn when one side is charred enough. 4. Remove the steak to a chopping board and let rest for about 5 minutes. Slice the steak on the bias about 1/2-inch thick and divide slices among serving plates. Serve with the endives.
For color, serve with salsa verde
For more color, serve with red onion pickles
I use a Le Creuset Square Skillet Grill in brown