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Home » Flavorful high fiber recipes

High-Fiber Dinner

Published: Sep 22, 2025 by Betsy · This post may contain affiliate links · Leave a Comment

Need a high fiber dinner that is fast, filling, and easy? This Pan-Seared Steak with Crispy Herbs & Escarole is exactly that. Juicy steak seared in a skillet, fresh herbs fried until crispy, and escarole that softens just enough to soak up all the garlicky flavor.

Juicy seared steak slices served over sautéed escarole with rosemary, a quick high-fiber dinner plate. this sugar

It is ready in just 20 minutes and everything cooks in one pan. That means less cleanup and more time to relax after dinner.

Why You Will Love This Dinner

  • High fiber made delicious with escarole
  • Quick and ready in 20 minutes
  • One pan cooking for less mess
  • Crispy herbs make it taste gourmet
Pan-seared steak with rosemary sprigs and wilted escarole on a white plate, a high-fiber dinner idea.

Ingredients

  • 1 pound sirloin steak, ½ inch thick
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 2 tablespoons neutral oil (canola or avocado)
  • 4 garlic cloves, crushed
  • 5 sprigs fresh thyme
  • 3 sprigs fresh sage
  • 1 sprig fresh rosemary
  • 16 cups chopped escarole, about 1 pound
Juicy sliced steak topped with fresh thyme and served with sautéed greens for a healthy high-fiber dinner.

Step by Step Instructions

1. Season the steak

Pat dry and season both sides with ¼ teaspoon salt and ¼ teaspoon pepper.

2. Sear the steak

Heat skillet over medium high. Add steak and sear for 3 minutes without moving it.

3. Add herbs and garlic

Flip steak. Add oil, garlic, thyme, sage, and rosemary. Cook 3 to 4 minutes until herbs are crisp and steak reaches 125°F for medium rare.

4. Rest the steak

Transfer steak to a plate and cover with foil.

5. Cook the escarole

Add escarole to the same skillet with remaining salt and pepper. Stir for 2 minutes until just wilted.

6. Slice and serve

Slice steak thinly. Serve with escarole and crispy herbs on top.

Sliced medium-rare steak with crispy garlic and sautéed escarole, plated as a high-fiber dinner.

Cooking Tips

  • No escarole available? Use kale or Swiss chard.
  • For more fiber, add white beans to the escarole.
  • Cast iron skillet gives the best crust, but any heavy pan works.
  • Pre chop greens to save time on busy nights.

Nutrition Per Serving

  • 244 calories
  • 26 grams protein
  • 10 grams carbs
  • 12 grams fat
  • High in fiber

Why This Recipe Works

This recipe is protein rich, high in fiber, and quick to make. The crispy herbs add flavor and texture that make it taste like something from a restaurant, but it is simple enough for a weeknight dinner.

Save this recipe to your healthy dinner board on Pinterest so you can find it whenever you need a fast and balanced meal.

FAQ

Can I use another steak cut?

Yes. Ribeye or strip steak works well. Adjust cooking time for thickness.

What can I use instead of escarole?

Kale or Swiss chard are great substitutes.

How do I make it more filling?

Serve with roasted potatoes or quinoa.

Can I reheat it?

Steak is best fresh, but escarole can be reheated the next day.

Print
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Sliced medium-rare steak with crispy garlic and sautéed escarole, plated as a high-fiber dinner.

High-Fiber Dinner


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  • Author: Betsy
  • Total Time: 20 minutes
  • Yield: 4 portions 1x
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Description

A quick and healthy high-fiber dinner ready in just 20 minutes. Juicy pan-seared steak, crispy herbs, and tender escarole come together in one skillet for a balanced and flavorful meal.


Ingredients

Scale
  • 1 pound sirloin steak, ½ inch thick
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 2 tablespoons neutral oil (canola or avocado)
  • 4 garlic cloves, crushed
  • 5 sprigs fresh thyme
  • 3 sprigs fresh sage
  • 1 sprig fresh rosemary
  • 16 cups chopped escarole, about 1 pound


Instructions

  1. Pat steak dry and season both sides with ¼ teaspoon salt and ¼ teaspoon pepper.
  2. Heat skillet over medium high. Add steak and sear for 3 minutes without moving it.
  3. Flip steak. Add oil, garlic, thyme, sage, and rosemary. Cook 3 to 4 minutes until herbs are crisp and steak reaches 125°F for medium rare.
  4. Transfer steak to a plate and cover with foil.
  5. Add escarole to the same skillet with remaining salt and pepper. Stir for 2 minutes until just wilted.
  6. Slice steak thinly. Serve with escarole and crispy herbs on top.

Notes

No escarole? Use kale or Swiss chard. Add white beans for more fiber. A cast iron skillet gives the best crust, but any heavy pan will work.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: À la Poêle
  • Cuisine: Moderne

Nutrition

  • Serving Size: 1 portion
  • Calories: 244
  • Sugar: 1g
  • Sodium: 280mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 26g
  • Cholesterol: 75mg

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Betsy Whitten, Potluck Eats

Recipe developed and tested by Betsy Whitten.
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I’m Betsy, the cook behind Potluck Eats. Here you’ll find reliable, easy-to-follow recipes made with everyday ingredients, designed to help busy families enjoy flavorful meals together.

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