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Strip Steak with Wilted Escarole and Heritage Cornbread
Ingredients
- 4 x 10 oz. boneless strip steaks
- 1 bunch washed and dried escarole, cut into smaller pieces
- 4 cloves chopped garlic
- ½ ts hot pepper flakes
- 1 ¼ cup white all-purpose flour
- 1 ¼ cup coarse white, yellow or blue cornmeal
- ½ cup granulated sugar or brown sugar
- 2 tbs baking powder
- ¼ ts baking soda
- ½ ts salt
- ¼ cup milk
- ¼ cup melted browned butter, cooled down
- ¼ cup Colavita Extra Virgin Olive Oil
- 1 egg beaten well
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