Strip Steak with Wilted Escarole and Cornbread

4 10 oz. boneless strip steaks

1 bunch washed and dried escarole, cut into smaller pieces

4 cloves chopped garlic

½ tsp hot pepper flakes

1 ¼ cups all-purpose flour

1 ¼ cups coarse white, yellow or blue cornmeal

½ cup granulated sugar or brown sugar

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

¼ cup milk

¼ cup melted browned butter, cooled down

¼ cup Colavita Extra Virgin Olive Oil

1 egg beaten well

For the Cornbread: Preheat the oven to 375, have a cast iron pan with flame under it warm on the stove top

Have all the ingredients at room temperature. Combine the dry ingredients. Mix well, add the wet ingredients, and mix until smooth.

Add some extra virgin olive oil Into a hot cast iron pan or baking dish. Add the cornbread mix and bake for 45 minutes until done. Drizzle with honey if you’d like.

For the Steak:total cooking time for Medium rare is approximately 7 minutes. Get a saute pan hot, preheat it and add a little of oil. The oil should smoke a bit, in this way you know the pan is plus 400 degrees. Now season the steak with salt and pepper. Place in the pan and do not touch it for at least 3 minutes, leave it alone. That's how you get a good color. After 4 minutes turn it over and again, let it be in another 3 - 4 minutes. Remove it from the pan, allow it to rest for a good minute or two and then serve.

For the Escarole: Heat 2 tbs of Colavita Extra Virgin Olive Oil in pan, add the chopped garlic and pepper flakes.

Cook briefly, add the escarole if need be in smaller batches and toss with tongs so that it all wilts, remove, continue until it’s all cooked. Combine all together and serve warm.

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Strip Steak with Wilted Escarole and Cornbread