Wednesday, March 23, 2011
Grocery Bag - Night 3: Steak with Swiss Chard and Garlic Bread
The third night in the Grocery Bag series was Buttery Shrimp and Radish Pasta. As mentioned in my intro post to the Grocery Bag Series, I decided to pass on this meal and skipped straight to Thursday nights meal: Steak with Swiss Chard and Garlic Bread.
Who doesn't love a great steak? And to pair it with one of the most nutritious greens out there is even better! Before tonight, I personally never tried swiss chard before but heard many great things. I absolutely loved the extra punch of flavor the garlic added to the chard. This green will definitely be a new staple in my house.
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
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.