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Sear-Roasted Skirt Steak with Endive and Blue Cheese

Servings: 4

Cooked until tender, peppery endive is great alongside beefy skirt steak slathered with blue cheese butter.


  • 4 Tbs. unsalted butter, at room temperature
  • 2 oz. mild blue cheese, such as Gorgonzola, crumbled (about 1/4 cup)
  • 1-1/4 lb. skirt steak, cut into 4 portions
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. vegetable oil
  • 1 lb. endive (3 large or 6 small), cut lengthwise into 4 to 8 wedges depending on size
  • 1 Tbs. honey; more for drizzling
  • 2 Tbs. walnut pieces, lightly toasted
  • 2 Tbs. thinly sliced chives


  • Position a rack in the center of the oven and heat to 350°F.
  • In a small bowl, mash 2 Tbs. of the butter and the blue cheese. Set aside.
  • Pat the steaks dry and season with salt and pepper. Heat the oil in a large skillet over medium-high heat. add the steaks and cook, flipping once, until nicely browned, about 4 minutes. Reserving the skillet, transfer the steaks to a small baking sheet and roast until medium rare (130°F to 135°F), 3 to 5 minutes. Let rest for 5 minutes.
  • Meanwhile, arrange the endive in one layer in the skillet. Dot with the remaining 2 Tbs. butter and drizzle with the honey. Cover and cook over medium heat, stirring occasionally, until tender, about 5 minutes. Season to taste with salt and pepper. Arrange the steaks and endive on a platter. Slather the steaks with half of the blue cheese butter, and drizzle lightly with additional honey, if you like. Sprinkle with the walnuts and chives, and serve.


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