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Recipe

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

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Reviews

  • Krispie | 05/10/2018

    We didn’t have endive so I just made the skirt steak - delicious! I will definately make again.

  • user-3004866 | 04/19/2018

    This was easy and delicious! My boyfriend said the gorgonzola really brought out the flavor of the steak. The honey on the endive with the gorgonzola and crunch of the nuts was lovely. Will definitely make again for dinner parties or even a weeknight dinner!

  • Megann | 04/12/2018

    This was amazing and so easy. My husband said he was fine if we made this every night.

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