Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, March 14, 2016

Steak with Hearts of Palm Salad

Hearts of palm sounds old school but when paired with some endive, bitter greens, scallion, and lemon juice it turns an ordinary steak into one of those dinners you don’t want to end. You can use a tenderloin or chuck eye steak, either way cut them in half-length wise and pound lightly until they’re about a quarter inch thick. Then salt and pepper and cook for about a minute per side in a very hot skillet.

For the salad coarsely chop a drained can of hearts of palm, an endive, a large handful of either arugula or watercress, and a few finely chopped scallions. Toss together with extra virgin olive oil, fresh lemon juice, salt and pepper to taste, and serve piled high on top of your steaks.

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