Cooked Endive? Perfect Side for a Seared Steak!

Looking for a quick, tasty meal that’s sure to appeal to the meat lovers in the family? Look no further because this Sear-Roasted Flat Iron Steak with Endive and Blue Cheese recipe will definitely win them over. Plus the side of Belgian endive is not your usual go-to veggie. Cooked until tender, peppery endive is great alongside this beefy steak slathered with blue cheese butter.


Endive is a leaf vegetable belonging to the daisy family that can be used raw in salads or cooked, as in this recipe. There are three main varieties of cultivated endive: Curly endive, or frisée; Escarole, or broad-leaved; and Belgian endive, a form of common chicory, a different species from the other two. All are a very low caloric food that help you manage cholesterol levels, promote stronger bones, and improve your vision and brain health.

Pronunciation: on-DEEVE, en-DEEVE. There is a statement by the California Endive Farms that curly and broad-leaved endive is pronounced en-DIVE, while Belgian endive has the on-DEEV pronunciation…. dahling

Now about that cut of steak. The original recipe called for skirt steak which is usually a cinch to find at the supermarket. Not so when I went shopping for this meal. However, they were carrying flat iron steak (on sale too) which I know makes for a fabulous substitute. Wish I would have purchased more…

What’s the difference? Both are value cuts that come from various parts of the cow. The skirt steak is a thin, fibrous cut separating the chest from the abdomen, the cow’s diaphragm muscle. The flat iron is a flat muscle off the shoulder blade and is considered tender for something that lives so close to a joint. Anyway, either cut will suffice, with the flat iron taking twice as long in the oven (10 minutes as opposed to five) since it’s thicker to start with—and Russ and I both agree, a more tender cut of meat compared to skirt steak.

Our piece of meat weighed a bit less than the 1 1/4 pounds indicated, so I only cut it into three pieces. We’re both partial to caramelized onions with steak, so I sliced up two whole alliums, which as you know take nearly an hour on low heat to get a good caramelization, rendering them so sweet and tender they just melt in the mouth!

I’m sure you’ve read about Russ’ aversion to walnuts, so I was the lucky recipient of any that landed on his plate!

What’s odd about this recipe is they tell you to make a certain quantity of the blue cheese butter mixture, but only use half of it—which was plenty BTW. Oh well, we just refrigerated the remainder for an upcoming meal, like a grilled steak, if and when the weather ever warms up?!


Sear-Roasted Skirt Steak with Endive and Blue Cheese

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 4 Tbs. unsalted butter, at room temperature
  • 2 oz. mild blue cheese, such as Gorgonzola, crumbled (about 1/4 cup)
  • 1-1/4 lb. skirt steak, cut into 3-4 portions
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. vegetable oil
  • 1 lb. Belgian endive (3 large or 6 small), cut lengthwise into 4 to 8 wedges depending on size
  • 1 Tbs. honey; more for drizzling
  • 2 Tbs. walnut pieces, lightly toasted
  • 2 Tbs. thinly sliced chives


  1. Position a rack in the center of the oven and heat to 350°F.
  2. In a small bowl, mash 2 Tbs. of the butter and the blue cheese. Set aside.
  3. Pat the steaks dry and season with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the steaks and cook, flipping once, until nicely browned, about 4 minutes.
  4. Reserving the skillet, transfer the steaks to a small baking sheet and roast until medium rare (130°F to 135°F), 3 to 5 minutes. (If using flat iron, cook for 10 minutes in the oven.) Let rest for 5 minutes.
  5. Meanwhile, arrange the endive in one layer in the skillet. Dot with the remaining 2 Tbs. butter and drizzle with the honey.
  6. Cover and cook over medium heat, stirring occasionally, until tender, about 5-7 minutes. Season to taste with salt and pepper.
  7. Arrange the steaks and endive on a platter. Slather the steaks with half of the blue cheese butter, and drizzle lightly with additional honey, if you like. Sprinkle with the walnuts and chives, and serve.

By Shelley Wiseman from Fine Cooking

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