Sirloin Steaks with Garlicky Swiss Chard PRINT
- YIELD: 4
|2||lb sirloin steak, 1" thick|
|1½||tsp dried rosemary coarsely chopped|
|Salt and pepper|
|¾||c dried red wine|
|4||large garlic cloves, minced|
|2||tbsp red wine vinegar|
|1||tsp granulated sugar|
|½||tsp dijon mustard|
|2||large bunches swiss chard, stems removed and roughly chopped|
|2||oz pecorino romano, thinly shaved with a vegetable peeler|
Position a rack on the center of the oven and heat it to 400 degrees F. Trim and cut the steak into 4 portions. Season with rosemary, salt and pepper.
Heat 1 tbsp oil in a large skillet over medium high heat. Working in 2 batches, arrange the steaks in the skillet and cook, turning once, until nicely browned 3-4 mins per side. Remove from the skillet and transfer to the baking sheet and roast until medium rare. Set aside to rest.
Return skillet to medium high heat. Carefully add the wine and cook, deglazing the pan. Reduce by half.
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 remaining 3 tbsp oil while whisking constantly.
Add the chard stems and cook, 5 mins. Add the leaves and cook until wilted. Cover and cook until tender, 5 mins.
Transfer steaks to plates and serve with chard. Garnish with cheese.