Skirt Steak with Hazelnut Picada and Wilted Escarole Recipe
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
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.epicurious.com.
Cooking tools:
- Skillet
- Stove
Ingredients
- 1 1/2 pounds (700g) skirt steak, cut into 4 portions
- 1 head of escarole
- sea salt
- 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roasted Asparagus with Hazelnut Picada from Vedge by Rich Landau and Kate Jacoby
app.ckbk.com
Roasted Asparagus With Hazelnut Picada
vegnews.com
Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing Recipe
epicurious.com
Skirt Steak with Pimentos - Culinary Medicine Home
mds.culinarymedicine.org
Grilled Pasilla Beef (Carne Asada)
beefitswhatsfordinner.com
Grilled Skirt Steak Tostadas Recipe
reilyproducts.com
Grilled Skirt Steak (Arrachera) | Food Town
yourfoodtown.com
Carne Asada
thespicehut.com