Steak with Smoky Tomato Butter, Shallots and Wilted Frisée | Christopher Kimball’s Milk Street

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Milk Street Recipe

Steak with Smoky Tomato Butter, Shallots and Wilted Frisée

45 minutes

Steak with Smoky Tomato Butter, Shallots and Wilted Frisée

This easy but delicious steak dinner is an adaptation of a recipe in “Gjelina” by Travis Lett, and it gets an impressive meal on the table in well under an hour. Softened butter mixed with smoked paprika, garlic and minced sun-dried tomatoes melts onto simple pan-seared flat iron steaks as they rest. Meanwhile, we sauté shallots, deglaze the pan and quickly wilt in some frisée (or watercress). Warm crusty bread is all you need on the side.

4

Servings

Tip

Don’t shorten the resting time for the cooked steaks or they will release a lot of juice when sliced. About 10 minutes is best, so wait for about 5 minutes before starting the shallots. Don’t overheat the greens. Be sure the skillet is off heat when they go in, quickly turn them to coat and immediately transfer to a platter. They should still be perky, not fully wilted.

45 minutes

Ingredients

  • 2

    tablespoons salted butter, room temperature

  • ¾

    teaspoon smoked paprika

Directions

  1. 01
    In a small bowl, mash together the butter, paprika, tomatoes, garlic and vinegar; set aside. Season the steaks with salt and pepper.

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