Under 30 Minutes

Steak with Swiss Chard and Garlic Bread

Hearty and satisfying, this steak dinner skips the de rigueur potatoes and opts instead for leafy Swiss chard and crusty garlic bread.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2011

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 pound skirt steak, patted dry and cut into 4 pieces
  • Coarse salt and ground pepper
  • 1 large bunch Swiss chard (1 1/2 pounds), stems cut into 1/2-inch pieces, leaves torn into bite-size pieces and rinsed (with some water still clinging)
  • 1 baguette, split lengthwise

Directions

  1. Heat broiler, with rack in middle position. In a small saucepan, heat oil and garlic over medium-high until oil bubbles at edges. Add 1 teaspoon garlic oil to a large skillet and heat over medium-high. Season steak with salt and pepper and cook, in batches if necessary, until well browned and medium-rare, 5 to 7 minutes, flipping halfway through. Transfer to a cutting board, tent with foil, and let rest while preparing vegetables.

  2. Return skillet to medium heat and add garlic slices and 2 teaspoons garlic oil. Add chard stems and cook, stirring occasionally, until crisp-tender, 3 minutes. Add leaves and season with salt and pepper. Cover, reduce heat to medium, and cook until leaves are wilted, 3 minutes. Meanwhile, brush bread with remaining garlic oil, season with salt and pepper, and broil until golden and crisp, 2 minutes. To serve, thinly slice steak against the grain and serve with chard and garlic bread.

Cook's Notes

To keep your baguette fresh all week, wrap it in plastic. Store at room temperature or freeze.

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