SEARED STEAK WITH ROSEMARY AND BROCCOLI RABE

Seared Steak with Rosemary and Broccoli Rabe image

Yield makes 2 servings

Number Of Ingredients 7

2 steaks of your choice (6 to 10 ounces each)
Salt and pepper
Olive oil or other cooking oil, plus 3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary leaves
1 bunch (about 12 ounces) broccoli rabe leaves and stems, washed and coarsely chopped
1 garlic clove, minced
Crushed red pepper flakes

Steps:

Generously season the steaks with salt and pepper. Heat a large skillet to very hot. Pour in a very small amount of olive oil (about 1 teaspoon) and immediately add the steaks to the pan. (If you have an exhaust fan, this is a good time to use it!) Sear the steaks on both sides to a nice crusty brown. Sprinkle steaks with half the rosemary leaves, then turn them over. Lower the heat and cook about 3 minutes on each side for medium-rare (for a 1-inch-thick piece of meat). Sprinkle with the remaining rosemary after cooking the first side. Remove the steaks from the skillet. Pour 2 tablespoons water and 1 tablespoon extra-virgin olive oil into the skillet and swirl over the heat. Pour the juices over the steaks, then pour the remaining 2 tablespoons olive oil into the pan and return it to the heat. When the skillet is hot, add the broccoli rabe and toss or stir with tongs. Cook over medium-high heat for about 2 minutes, then stir in the garlic, and season with salt and red pepper. Cook about 2 more minutes, until the stems are tender-crisp. Serve with the steak.