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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