Seared Steak With Chard Salad
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil2 cups
Bread (large crusty cubes)1 clove
Garlic (smashed)1 tsp
Mint (dried)1 cup
Crumbled Feta CheeseDirections:
1
Put the chard in a bowl
2
Heat a large skillet over medium-high heat
3
Add 1 tablespoon olive oil and the bread cubes and season with salt and pepper
4
Cook, tossing, until toasted, 4 to 5 minutes
5
Add to the chard
6
Add the anchovies to the skillet, mashing them with a whisk
7
Add the garlic and 2 tablespoons olive oil and cook until the garlic is golden, about 45 seconds
8
Add the tomatoes and warm slightly, then whisk in the lemon juice and season with salt and pepper
9
Pour the warm dressing over the chard, toss and set aside to wilt
10
Wipe out the skillet and place over high heat
11
Sprinkle the steak on both sides with the mint, and salt and pepper to taste
12
Add the remaining 1 tablespoon olive oil to the skillet
13
Sear the steak until browned on the bottom, about 5 minutes
14
Turn and cook until browned on the other side, 3 to 4 more minutes for medium-rare
15
Transfer to a cutting board and let rest 5 minutes
16
Add the feta to the chard salad and toss
17
Thinly slice the steak and serve with the chard salad