| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 bunch Swiss chard, stems removed, leaves thinly sliced
- 4 tablespoons extra-virgin olive oil
- 2 cups large crusty bread cubes
- Kosher salt and freshly ground pepper
- 3 to 4 anchovies
- 1 clove garlic, smashed
- 1 cup grape tomatoes, halved
- Juice of 1 lemon
- 1 1/2 pounds boneless beef sirloin steak
- 1 teaspoon dried mint
- 1/2 cup crumbled feta cheese
Instructions
- Put the chard in a bowl. Heat a large skillet over medium-high heat.
- Add 1 tablespoon olive oil and the bread cubes and season with salt and pepper. Cook, tossing, until toasted, 4 to 5 minutes. Add to the chard.
- Add the anchovies to the skillet, mashing them with a whisk. Add the garlic and 2 tablespoons olive oil and cook until the garlic is golden, about 45 seconds. Add the tomatoes and warm slightly, then whisk in the lemon juice and season with salt and pepper. Pour the warm dressing over the chard, toss and set aside to wilt.
- Wipe out the skillet and place over high heat. Sprinkle the steak on both sides with the mint, and salt and pepper to taste. Add the remaining 1 tablespoon olive oil to the skillet. Sear the steak until browned on the bottom, about 5 minutes. Turn and cook until browned on the other side, 3 to 4 more minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes.
- Add the feta to the chard salad and toss. Thinly slice the steak and serve with the chard salad.
Nutrition Facts
| Calories | 484 |
| Total Fat | 26 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 88 milligrams |
| Sodium | 1,304 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 3 grams |
| Protein | 44 grams |
Reviews
Made this recipe exactly as written. My whole family loved. Next time I will be doubling the recipe though because a single batch was not enough.
This was real good. My ambition paid off..ha. I held off on the anchovies. The cheese was different for I never had it before…I enjoyed making it.
Wonderful! Halved the recipe and it was scrumptous. I did add a splash more olive oil to wilt the salad, but it was definately a hit! Super easy, subbed filet which was perfection, and have leftovers today. Delicious!
The salad was fantastic! My whole family loved it, even the kids. It’s simple but so different with the warm dressing. We did not do the steak with mint, however. It was too hot to cook inside, so my husband grilled outside.
I had swiss chard and grape tomatoes growing in my garden this past summer and this recipe was the perfect way to use them. I am writing this review in January because I thought I had lost the recipe. I was in such a panic about this recipe, that I scoured the internet and all of my magazines/cookbooks looking for it. Luckily, it was saved in My Recipe Box right here at Food Network. If you get a chance, make this recipe and you’ll understand why I HAD to find it!
the salad was wonderful! the steak great also. delicous!