Steak with Smoky Tomato Butter, Shallots and Wilted Frisée

• 份量: 4 servings
• 总时间: 45 minutes

配料

2 tablespoons salted butter, room temperature

3/4 teaspoon smoked paprika

3 oil-packed sun-dried tomatoes, patted dry and finely chopped

1 medium garlic clove, finely grated

1 teaspoon sherry vinegar

1 1/2 pounds flat iron steak, cut crosswise into 3 pieces

Kosher salt and ground black pepper

2 tablespoons grapeseed or other neutral oil, divided

4 medium shallots, sliced into ¼-inch rings

1/4 cup Madeira or dry sherry

1 small head frisée, cored and torn into bite-size pieces or 1 bunch watercress, trimmed of tough stems

Lemon wedges, to serve

步骤

In a small bowl, mash together the butter, paprika, tomatoes, garlic and vinegar; set aside. Season the steaks with salt and pepper.

In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the steak and cook until well browned on both sides and the centers reach 125°F (for medium-rare), 8 to 12 minutes, flipping the pieces once about halfway through. Transfer to a large plate; reserve the skillet. Dollop the butter mixture onto the steak, tent with foil and let rest for 5 minutes.

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the shallots and cook, stirring often, until lightly browned, 1 to 3 minutes. Add the wine and ¼ cup water; cook, scraping up the browned bits, until the liquid is syrupy, about 2 minutes. Off heat, add the frisée and quickly turn to coat (do not allow the greens to fully wilt), then taste and season with salt and pepper. Transfer to a platter.

Thinly slice the steak against the grain, then arrange on top of the frisée. Pour on the accumulated juices. Serve with lemon wedges.