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Skirt Steak with Hazelnut Picada and Wilted Escarole


Skirt Steak with Hazelnut Picada and Wilted Escarole Recipe

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
Directions:
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