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Skirt Steak With Hazelnut Picada And Wilted Escarole

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Skirt Steak With Hazelnut Picada And Wilted Escarole

Ingredients

  • 1 1/2 pounds skirt steak, cut into 4 portions
  • generous 3/4 cup extra virgin olive oil (for picada)
  • 1 head escarole
  • 20 shelled hazelnuts (for picada)
  • sea salt and freshly ground black pepper
  • grated or finely shredded zest of 1 orange (for picada)
  • a little extra-virgin olive oil
  • 1 tablespoon orange juice (for picada)
  • 4 tablespoons unsalted butter
  • 1 garlic clove, peeled (for picada)
  • 1 thick slice of chewy peasant style bread (for picada)
  • small bunch of oregano, leaves only (for picada)
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