Seared Steak with Rosemary and Broccoli Rabe

• 2 steaks of your choice (6 to 10 ounces each)
• Salt and pepper
• Olive oil or other cooking oil, plus 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh rosemary leaves
• 1 bunch (about 12 ounces) broccoli rabe leaves and stems, washed and coarsely chopped
• 1 garlic clove, minced
• Crushed red pepper flakes

1. Generously season the steaks with salt and pepper.
2. Heat a large skillet to very hot.
3. Pour in a very small amount of olive oil (about 1 teaspoon) and immediately add the steaks to the pan.
4. (If you have an exhaust fan, this is a good time to use it!)
5. Sear the steaks on both sides to a nice crusty brown.
6. Sprinkle steaks with half the rosemary leaves, then turn them over.
7. Lower the heat and cook about 3 minutes on each side for medium-rare (for a 1-inch-thick piece of meat).
8. Sprinkle with the remaining rosemary after cooking the first side.
9. Remove the steaks from the skillet.
10. Pour 2 tablespoons water and 1 tablespoon extra-virgin olive oil into the skillet and swirl over the heat.
11. Pour the juices over the steaks, then pour the remaining 2 tablespoons olive oil into the pan and return it to the heat.
12. When the skillet is hot, add the broccoli rabe and toss or stir with tongs.
13. Cook over medium-high heat for about 2 minutes, then stir in the garlic, and season with salt and red pepper.
14. Cook about 2 more minutes, until the stems are tender-crisp.
15. Serve with the steak.

your choice, salt, olive oil, rosemary, broccoli rabe, garlic, red pepper

Taken from www.epicurious.com/recipes/food/views/seared-steak-with-rosemary-and-broccoli-rabe-383533 (may not work)