Skirt Steak with Hazelnut Picada and Wilted Escarole Recipe | Epicurious
Picada hails from Spain, or more specifically, from Catalonia. Flavored with nuts, bread crumbs, and herbs, it is a punchy, vibrant paste—often used as a sauce to enliven dishes, and to thicken...
Keywords
- spanish
- steak
- escarole
- hazelnut
- main
- dinner
- cookbooks
Ingredients
- 1 1/2 pounds (700g) skirt steak, cut into 4 portions
- 1 head of escarole
- sea salt and freshly ground black pepper
- a little extra virgin olive oil
- 4 tablespoons (50g) unsalted butter
- 1 thick slice of chewy peasant style bread
- generous 3/4 cup (180ml) extra-virgin olive oil
- 20 shelled hazelnuts
- grated or finely shredded zest of 1 orange
- 1 tablespoon orange juice
- 1 garlic clove, peeled
- small bunch of oregano, leaves only
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