Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro
Yield
4 servings (serving size: about 3 ounces steak, about 1 cup salad, 3 endive halves, and about 5 tablespoons onion mixture)

Spring onions stewed in vinegar and honey make a delightful sweet-sour garnish for this beef dish, inspired by Chef Ben Bettinger of Beaker and Flask, who often uses inexpensive shoulder steak, sometimes labeled "shoulder tender." If you can't find spring onions, substitute cipollini onions or shallots.

How to Make It

Step 1

Place honey in a medium saucepan over medium heat; cook 2 minutes or until heated. Add onions to pan; stir to combine. Stir in vinegar; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until onions are tender. Cook, uncovered, 20 minutes or until syrupy.

Step 2

Preheat oven to 375°.

Step 3

Heat an ovenproof grill pan over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat. Sprinkle endive evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add endive, cut sides down, to pan. Cook 1 minute or until lightly browned. Turn endive; place pan in oven. Bake at 375° for 15 minutes or until endive is tender. Remove endive from oven; cover and keep warm. Wipe pan clean.

Step 4

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 tablespoon oregano, and paprika in a small bowl. Sprinkle beef evenly with oregano mixture. Heat grill pan over medium-high heat. Add remaining 1 tablespoon oil to pan, swirling to coat. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes before cutting across the grain into thin slices.

Step 5

Combine remaining 1 tablespoon oregano, arugula, oil, and juice in a medium bowl; toss gently. Serve steak with endive and arugula salad; top steak with onion mixture.

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