Skirt Steak with Beets and Greens
If your beets come with the greens still attached, use them in place of the Swiss chard. Spinach is another great substitute for the chard.
- 3 to 4 medium red or yellow beets (1 1/2 pounds total), peeled and cut into 1/2-inch wedges
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 skirt steak (1 1/2 pounds), cut into 4 equal pieces
- 1 bunch Swiss chard (12 ounces), ribs cut away and discarded, leaves cut into large pieces
- 2 teaspoons red-wine vinegar
Preheat oven to 400 degrees. Place beets on a large sheet of foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil to make a packet and crimp edges to create a tight seal. Place on a rimmed baking sheet and roast until beets are tender, 25 to 30 minutes.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season steaks with salt and pepper and cook until medium-rare, 3 to 6 minutes per side (depending on thickness). Transfer to a plate to rest.
Wipe skillet clean with a paper towel; return to stove. Heat 1 tablespoon oil over medium-high. Add Swiss chard; cook, stirring constantly, until wilted, about 2 minutes. Add beets and vinegar; season with salt and pepper and toss to combine. Thinly slice steak against the grain and serve with beets and greens.