Seared Steak With Chard Salad Food

PERFECT SEARED STEAK WITH CHARRED CRUST

Steps:

• Mix all seasonings together in a small bowl.
• Pat steaks dry with a paper towel.
• Sprinkle seasoning mixture evenly over both sides of each steak, and rub to cover the meat.
• Heat olive oil or butter in a skillet (preferable iron skillet) over medium high heat. When the skillet is very hot, add steaks and allow them to cook without moving them for at least 5 minutes on each side. Cook until desired level of doneness. (I like an internal temperature of 145 degrees F.)

FLANK STEAK WITH CREAMED SWISS CHARD AND PINE NUTS

Steps:

• 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.

GRILLED SWISS CHARD STEAK SALAD

Steps:

• 1. Preheat griddle to medium heat, add 2 tablespoon of olive oil. Season steaks with 1 tsp of seasoning salt, 1 tsp of garlic powder and 1 tsp of black pepper, and 1 tsp of onion powder, coat both sides, and rub into steaks thoroughly. Saute meat on both sides for 4 minutes. Remove from griddle and set aside.
• 2. Meanwhile on the same griddle, add the remaining olive oil, garlic, bell peppers and red onions, sauté for 3 minutes, stir in the swiss chard and cook until tender, about 3 minutes, add heavy cream milk, stir in parmesan cheese, remaining seasoning salt, garlic powder and black pepper. Turn off the heat, cover and set aside.
• 3. In a saucepan over medium-low heat sauté white onions, add balsamic vinegar, cook until onions become tender to touch or for 7 minutes, stir constantly. Remove from heat.
• 4. Arrange red leaf lettuce on a decorative plates, add a spoonful of sauté onions on top of red leaf lettuce, and then place the steak on top, then add a spoonful of creamy swiss chard, layer with another spoonful of onions, top with another thinly sliced steak, then top with creamy chard. For additional garnishing, use the red swiss chard stems, cut into julienne sticks, using five sticks per plate, and use some for dicing to sprinkle on top. 4 per serving.