Skirt Steak with Hazelnut Picada and Wilted Escarole

A Weeknight Delight: Skirt Steak with Hazelnut Picada

As a busy working mom, I'm always on the lookout for recipes that are both delicious and quick to prepare. This Skirt Steak with Hazelnut Picada and Wilted Escarole fits the bill perfectly. It's elegant enough for a dinner party, yet simple enough for a weeknight meal. The vibrant flavors and textures make it a real standout, even though the prep time is surprisingly minimal.

The star of the show, for me, is the picada. This nutty, herby paste adds a depth of flavor that elevates the entire dish. I love the way the hazelnut's subtle sweetness complements the savory skirt steak. The slightly bitter escarole provides a nice counterpoint, balancing the richness of the meat and the picada. It’s a beautiful combination of flavors and textures that I find incredibly satisfying. The preparation is straightforward, and the results are consistently impressive. Even my picky teenage son raves about this dish!

What I appreciate most about this recipe is its versatility. The picada, for example, can be made ahead of time and stored in the refrigerator, making it a fantastic time-saver on busy weeknights. You could also easily adapt this dish to suit your preferences. Feel free to experiment with different nuts in the picada, or to substitute another type of leafy green for the escarole. I’ve tried it with spinach before, and it worked beautifully. The key is to maintain that balance of flavors and textures – a little sweetness from the nuts, a touch of bitterness from the greens, and the rich, savory flavor of the steak.

I often find myself making extra picada, as it’s incredibly versatile. I’ve used it as a spread on sandwiches, as a topping for roasted vegetables, and even as a base for a quick pasta sauce. The possibilities are truly endless. This recipe has become a staple in my kitchen, a go-to when I want something delicious, impressive, and surprisingly easy to prepare. It’s the perfect example of how a little bit of effort can yield amazing results.

The skirt steak, cooked to a perfect rare, is incredibly tender and juicy. The quick sear creates a beautiful crust, while the inside remains beautifully pink. It’s important to let the steak rest after cooking, which allows the juices to redistribute, resulting in a more tender and flavorful final product. Don't skip this step! The wilted escarole is a simple yet elegant side dish, adding a fresh, slightly bitter element to the plate. I love how easily it wilts, making it a perfect last-minute addition to the meal. The whole dish comes together in under 30 minutes, which is a huge win for a busy weeknight.

This recipe isn't just about delicious food; it's about creating a moment of calm amidst the chaos of everyday life. The simple act of preparing a beautiful meal, sharing it with loved ones, and savoring the flavors, is a small act of self-care. For me, cooking is a way to de-stress and connect with myself and my family. This Skirt Steak with Hazelnut Picada is a perfect embodiment of that principle – a delicious, satisfying meal that's surprisingly easy to prepare. It’s a recipe that nourishes not only the body, but also the soul.

I encourage you to try this recipe. It’s a surefire way to impress your guests, or simply to treat yourself to a truly special meal. The combination of flavors and textures is irresistible, and the relative ease of preparation makes it perfect for any occasion. Trust me, it’s worth every minute of effort. And don't forget the leftover picada – it's a culinary treasure waiting to be discovered in your own kitchen creations!

Step-by-step

• Set the steaks aside on a covered plate to bring them to room temperature.
• For the picada, preheat the oven to 350°F (180°C). Tear the bread roughly into pieces. Heat the olive oil in a shallow pan over medium heat. When hot, add the bread and pan-fry until evenly golden and crisp. Remove and drain excess oil. Pound the bread, in batches if necessary, using a mortar and pestle, until you have coarse bread crumbs.
• Place the nuts on a baking sheet and roast in the middle of the oven for 10 minutes until evenly golden. Tip the hot nuts into a clean dry cloth and rub to remove the skins. Mince the nuts and place in a bowl with the bread crumbs, orange zest, and juice.
• Mince the garlic and oregano together and add to the bowl with a pinch of salt. Stir to combine, then set aside. Turn the oven to its lowest setting.
• Discard the outer leaves from the escarole, then tear the lettuce into large pieces. Wash well, but don't pat dry. Season the steaks liberally.
• Place a heavy skillet over high heat and brush the steaks with a little olive oil. Lay the steaks in the skillet when hot and cook without moving for 3 minutes. Turn and cook on the other side for 3 minutes (or longer if needed). Remove to a plate and rest in the warm oven for 6 to 8 minutes.
• Meanwhile, cook the escarole. Place a wide pan over medium-low heat. Add the butter and let it melt, then add the torn leaves and seasoning. Cover until the water steams, then uncover and stir until wilted (2-3 minutes).
• Place a steak on each serving plate, arrange the escarole alongside, spoon over the picada, and serve immediately.