This will be your new go-to weeknight meal! When our nearby The Fresh Market opened, I began buying the pre-cut steak tips from the meat counter to make some fast meals with little prep involved. It’s an easy as broiling a strip steak – it just makes a little more mess on your stove top but with such delicious results! Have you tried Belgian endive? It’s part of the chicory family which is represented by the more bitter and hearty lettuces such as radicchio and escarole. Belgian endive is great raw and can be added to salads or its leaves used in appetizer dishes to hold a myriad of ingredients. It’s also wonderful cooked and braised…….that is the first way I enjoyed it years ago after seeing a recipe for Endive on Toast with Gruyêre Cheese in Deborah Madison’s book Local Flavors. It’s also really high in nutrients as an added bonus! For more info and recipes, please check out California Endive’s website. I loooove Belgian endive and I found a great way to marry the steak tips with this vegetable using pasta as a vehicle to deliver them together. I use either bucatini (which is like spaghetti but is hollow), linguine, or spaghetti. The amounts of ingredients in the dish can be played with at whim – I like to keep it as more of a pasta dish and serve it in small bowls rather than a meat-heavy dish. Normally, I make this dish for my son and I and use about ½ pound or so of steak tips for the two of us, along with two medium heads of Belgian endive. Most stores carry steak tips….they may be labeled as beef tips for stir-fry as well. If you can’t buy pre-cut steak tips – you can cut your own from a sirloin steak. Ree Drummond explains how in her Steak Bites recipe post on her blog The Pioneer Woman. Oh the buttery goodness of that recipe!
- 1 16-ounce package bucatini, linguine, or spaghetti
- 2 tablespoons butter, plus i teaspoon butter
- 1 – 1¼ pounds steak tips
- 3-4 medium heads Belgian endive, quartered, and then quartered again, woody cores and ends discarded
- ¼ cup dry white wine or apple cider
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon onion powder
- kosher salt and coarse ground pepper
- Bring water to a boil in a large pot and cook the pasta according to package directions. Reserve a bit of the cooking water in a glass measuring cup; drain and set aside.
- Sprinkle the steak tips liberally with onion powder, salt, and pepper. Heat a large pan over medium-high heat and add the butter. When the butter is melted and frothy, add the steak tips and let them sear – undisturbed – one one side for 1-2 minutes. Turn using a spatula to sear the other side for another 1-2 minutes until meat is brown. Remove to a plate and set aside.
- Add the wine to the pan and deglaze, scraping up the brown bits. Toss in the Belgian endive, season with salt and pepper and let cook, stirring often to get color on all sides for about 2 minutes. Add the teaspoon of butter, and pour in any accumulated meat juices from the plate of reserved steak tips.
- Splash the drained pasta with the reserved cooking liquid and mound a portion in each of 4 small or shallow bowls. Add desired amount of Belgian endive and steak tips to each, sprinkle with chopped parsley, and serve.
Makes 4 servings