Seared Sirloin Steaks with Garlicky Greens

My older daughter graduates tomorrow and I’m having mixed emotions. Joy, pride and also incredulity. WHERE DOES THE TIME GO??!! She’s almost wearing my shoes, soon she’ll be wearing my clothes as well. Though she’s only moving to middle school, it’s still a milestone more than worthy of a celebratory meal (or two or three). I made these steaks last night and cannot tell you how incredibly easy and immensely flavorful they were. The meat is perfect – tender, juicy medium rare, and the greens (in our case, fresh kale from Fishbowl Farm) was AMAZING: tart and garlicky with a mustard tang. I partnered the two with roasted potatoes and fresh corn. And even though the resulting meal was nothing short of spectacular, it was ready in a snap. So no need to save this one for a special occasion. After all, isn’t every day special enough? Low sodium recipe adapted from Fine Cooking.

Yields 4 servings.

SODIUM CONTENT: 176 mg per serving


2 lb. sirloin steak, 1 inch thick
1 1/2 t. dried rosemary, coarsely chopped
freshly ground black pepper
1/4 c. olive oil
3/4 c. dry white wine
4 large cloves garlic, minced
2 T. white balsamic vinegar
1 t. granulated sugar
1/2 t. Westbrae no salt added stoneground mustard, or equivalent
2 bunches Swiss chard or Kale (about 1-1/2 lb. total), stems removed and leaves roughly chopped


Position a rack in the center of the oven and heat the oven to 400 degrees. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary and freshly ground black pepper to taste.

Heat 1 T. of the olive oil in a large skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare, 4 to 6 minutes more. Set the steaks aside to rest.

Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes. Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard and 1/8 tsp. pepper. Drizzle in the remaining 3 T. oil while whisking constantly.

Add the chard or kales leaves and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.

Transfer the steaks to plates and top with the chard. Serve immediately.

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6 Responses to Seared Sirloin Steaks with Garlicky Greens

  1. YUM! I’m with you, Christy–I can’t believe we’re about to have Middle Schoolers! Yipes! Definitely worthy of a meal or two of incredible tastiness! Now, if only I didn’t have a vegetarian. . . 😉

  2. Christy says:

    Cindy these were SO GOOD. I ate a sliver of leftover steak for lunch & it was just as good the 2nd time round. MMMmmm!! (PS: As you can tell, Maddie has fallen off the seafood-only train, but I haven’t made a point of mentioning it or making it a big deal. Whenever she wants to get back on board I am fully in support. Till then I will be digging my meat. Hahhhahah)

  3. shambo says:

    Boy, this looks good. I like the greens recipe, especially that addition of mustard. I’m definitely going to try it soon. I always end up with more greens than I need when I go to our local farmer’s markets. I somehow can’t help myself. I always buy beets and fix their greens separately. And then, of course, I have to pick up either some kale or swiss chard too. What is the matter with me?

  4. My congratulations to your daughter, Dishy! That’s wonderful!
    I’m just going to try pretend I don’t see your post for today… I am getting SO hungry! 🙂

  5. Sheri says:

    Christy thanks for all of your great recipes! I was recently diagnosed with CHF and have been searching for some great recipes that are healthy for me and tasty to my family. I have tried several of your recipes and have not been disappointed! I was wondering if your recipes are in print form on the website too. I could not see the option anywhere, but I could totally be missing it. I try to highlight the recipe and print it out, but with all of the pictures (which I love) it makes the recipe and directions be several pages long. Does this make any sense? Once again thank you for the great recipes and please keep them coming!

  6. Christy says:

    Hah! Shambo, you and me both. I had to cut my husband off this weekend at the farmer’s market. We haven’t even used all the lettuce from LAST week – he was gunning for more. I am eager to see something other than greens. Don’t get me wrong, I love salad. But the season always starts slow.. 😉

    Inky, sorry to make you salivate, but man oh man were these GOOD.

    Welcome Sheri!! So lovely to hear from you. I will do my very best to keep the recipes coming. 🙂 You can print using the ‘share’ button right above the comments (the little orange + sign). I’m sorry if it prints out page after page along w/ photos — come fall I will be upgrading the website and that’s a goal of mine. To make printing just the recipe an option. Thank you for your patience!!

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