Sirloin Steaks with Garlicky Swiss Chard

Sirloin Steaks with Garlicky Swiss Chard
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • ¾ cup dry red wine, such as merlot
  • 4 large cloves garlic, minced
  • 2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional)
  • 1-½ tsp. dried rosemary, coarsely chopped
  • 2 Tbs. red wine vinegar
  • ½ tsp. Dijon mustard
  • + 4 more ingredients
    • 1 tsp. granulated sugar
    • 2 lb. sirloin steak, 1 inch thick
    • ¼ cup extra-virgin olive oil
    • 2 large bunches Swiss chard (about 1-½ lb. total), stems very thinly sliced and leaves roughly chopped

Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper. Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessa...

View full recipe at Fine Cooking


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