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Swiss chard red onion cream cheese freshly grated nutmeg nuts extra-virgin olive oil flank steak kosher salt clove garlic red wine vinegar unsalted butter fresh oregano whole wheat dinner rolls strawberries
Viewed: 86 - Published at: 7 years agoIngredients
- 1 large bunch rainbow Swiss chard, stemmed and leaves coarsely chopped
- 1/2 red onion, diced
- 6 tablespoons 1/3-less-fat cream cheese
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons chopped toasted pine nuts
- 1 tablespoon extra-virgin olive oil
- 1 1/4 pounds flank steak, cut in half
- Kosher salt and freshly ground black pepper
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 4 whole wheat dinner rolls
- 2 cups strawberries, halved
Method
- Combine the chard, onions and 1/2 cup water in a large pot.
- Bring to a simmer over high heat, then lower the heat to medium.
- Cover and cook, stirring frequently, until the chard is very tender, about 15 minutes.
- Meanwhile, combine the cream cheese, nutmeg and 1/4 cup water in a medium saucepan.
- Place over medium heat and cook, whisking frequently, until the cheese melts and the mixture just bubbles around the edges.
- With a slotted spoon, add the cooked chard to the cheese mixture (discarding any excess liquid).
- Mix well and season with 1/4 teaspoon salt and some pepper.
- Garnish with the pine nuts.
- Set aside, covered, and keep warm.
- Heat the oil in a medium skillet over medium heat.
- Sprinkle the steaks all over with 1/2 teaspoon salt and some pepper.
- When the oil is hot and shimmering, add the steaks and cook, turning once, until seared and rich mahogany, about 6 minutes per side.
- Transfer the steaks to a plate.
- Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute.
- Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan.
- Add in the butter, oregano and any juices from the steak.
- Stir until the butter melts.
- Slice the meat against the grain into thin slices.
- Divide the steak evenly among four plates and pour the pan juices over.
- Divide the Swiss chard evenly among the four plates and serve each with a dinner roll and 1/2 cup of strawberries.
