Seared steak endive cups

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Memorial Day weekend is the official start to summer. It’s time to show off that beautiful backyard with a garden party! Chef Freyka Nunez Del Prado joined us from Harmons to teach us how to make seared steak endive cups. 


  • ¼ cup cucumber peel/seeded/small diced
  • 2 Tbsp. scallions thinly sliced
  • 2 Tbsp. red pepper finely diced
  • 1 Tbsp. extra virgin olive oil
  • Fresh lime juice to taste
  • Salt and pepper to taste
  • 1 8-oz flank steak
  • ½ Tsp. coarse sea salt
  • ½ Tsp. fenugreek grounded into a powder
  • ½ Tsp. oregano crushed
  • 2 medium Endives
  • Balsamic glaze as needed
  • 4 Tbsp. fresh oregano minced
  • ¼ cup pine nuts lightly toasted/chopped coarsely


  1. Combine the cucumber, scallions, red pepper, and olive oil in a small bowl.
  2. Season with the lime juice, salt, and pepper to create a cucumber salsa.

For the steak:

  1. Bring steak to room temperature before grilling.
  2. Pat steaks dry with a paper towel, if need it.
  3. Heat a grill skillet over high heat.
  4. Combine the stake seasonings, and pat over the steak on both sides
  5. Lightly brush skillet with canola oil, and brush a little bit of oil over the steak as well.
  6. Grill steak for about 3 minutes on each side.
  7. Bring steak out and rest for 3 minutes before slicing.

For the endive cups:

  1. Open the endives and separate into what it will look like 16 mini cups.
  2. Slice steak against the grain, medium thick slices will be fine.
  3. Then slice them by half.
  4. Combine with cucumber salad, readjust the salt, lime, and pepper.
  5. Spoon mixture into endives, drizzle with balsamic glaze, and garnish with the fresh oregano and the pine nuts.
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