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Espresso Steak Salad With Sautéed Artichokes

Espresso Steak Salad With Sautéed Artichokes

Serves: 4



  • Let your steak come to room temperature (about 20 minutes).
  • In a large pan heat 2 tbsp of olive oil over medium to medium high heat (Keep an eye on the oil in the pan; you want it to shimmer but not smoke. Everyone’s stove is different so adjust according to your stove-top).
  • Once your pan is hot, sprinkle your espresso steak rub on your steak and give it a light press to let the seasoning adhere.
  • Gently add steak to hot pan, it should sizzle a little. Cook steak for 6-8 minutes per side for a medium rare. (do not turn steak, let it form a crust, it will un-stick itself once its ready).
  • Once you have flipped the steak, give it about a minute to form a crust then add your balsamic, periodically basting.
  • While steak is cooking add the remaining oil to a large pan and heat it to medium to medium high. Once hot, add drained artichoke hearts, letting them cook until they start to get light brown, then flip.
  • Once you have flipped your artichokes, add the juice of half of a lemon (make sure not to add the seeds).
  • Add your garlic clove and start periodically basting the artichokes (make sure to keep an eye on the garlic as it can burn quickly).
  • Once the steak has reached your desired doneness, remove from the pan and lightly cover with a lid or aluminum foil. Let it rest for about 10 minutes.
  • While artichokes are finishing and the steak is resting, make a glaze by reducing the vinegar.
  • Not a fan of Red Apple Balsamic? Try it with Olive Oil Divine's Raspberry White Balsamic Vinegar instead!

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