Sirloin Steaks With Garlicky Swiss Chard

Sirloin Steaks with Garlicky Swiss Chard is a delicious and flavorful dish that combines tender sirloin steaks with sautéed Swiss chard. The steaks are seasoned with dried rosemary, salt, and pepper, then seared to perfection before being roasted in the oven. The Swiss chard is cooked with garlic, vinegar, and mustard, creating a savory and tangy flavor profile. The dish is finished with a sprinkle of shaved pecorino romano cheese for an added touch of richness. This recipe offers a balance of meaty goodness from the sirloin steaks and vibrant, earthy flavors from the garlicky Swiss chard, making it a satisfying and nutritious meal.

SERVES: 4

INGREDIENTS:

• 2 lb. sirloin steak, 1 inch thick
• 1 1/2 tsp. dried rosemary, coarsely chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3/4 cup dry red wine, such as merlot
• 4 large cloves garlic, minced
• 2 Tbs. red-wine vinegar
• 1 tsp. granulated sugar
• 1/2 tsp. Dijon mustard
• 2 large bunches Swiss chard (about 1 1/2 lb. total), stems very thinly sliced and leaves roughly chopped
• 2 oz. (1 cup) pecorino romano, thinly shaved with a vegetable peeler (optional)

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper.
2. Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130°F to 135°F), 4 to 6 minutes more. Set the steaks aside to rest.
3. Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes.
4. Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly.
5. Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.
6. Transfer the steaks to plates and top with the chard. Sprinkle with the pecorino romano, if using, and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 530 CALORIES | 43G PROTEIN | 10G CARB | 31G TOTALFAT | 10G SAT FAT |
  15G MONOFAT | 2G POLY FAT | 110MG CHOL | 1,320MG SODIUM | 3G FIBER

NOTE:

• Sear the steak, and then finish it in the oven while you cook the chard. Serve with roasted potatoes or rice pilaf.

MORE ABOUT SWISS CHARD:

• Swiss chard has a thick, flat central stem and glossy green, slightly crinkled leaves. Colorful rainbow chard is the tastiest chard variety, because each color has a slightly different flavor. It has the familiar mineral quality of spinach, slightly exaggerated toward the flavor of beets (the red leaves even more so), with a mild sea-salty dimension as well. Chard can be used much like spinach in braises, gratins, and the like, though unlike spinach it’s a bit too tough to serve raw. At the market, look for bunches with perky leaves and no decay on the stems.

PREPPING

• Though the thick stems are good to eat, they take longer to cook than the leaves, so you’ll need to remove them and cook them separately (or start them before you add the leaves). To remove the stems, simply lay each leaf flat and run a sharp knife down both sides of the stem.