Steak With Swiss Chard And Garlic Bread Recipes

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PAN ROASTED COWBOY RIBEYE WITH CREAMED SWISS CHARD



Pan Roasted Cowboy Ribeye with Creamed Swiss Chard image

Provided by Tyler Florence

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 21

2 large (16 to 18-ounce) bone-in rib-eye steaks
1 sprigs fresh rosemary
4 sprigs fresh thyme
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 to 3 garlic cloves, thinly sliced
2 sprigs fresh thyme, leaves removed
2 sprig fresh rosemary, leaves removed
About 1 cup panko bread crumbs
Salt and freshly cracked black pepper
1 large bunch Swiss chard, leafs removed from the stem and leaves chopped
2 cups heavy cream
2 fresh bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 to 3 cloves garlic, peeled
Freshly grated Parmesan, to taste
Salt and freshly cracked black pepper
1 lemon, juiced

Steps:

  • Preheat oven to 350 degrees F.
  • Take a cast iron pan and set over medium-high heat. Add a 2-count of olive oil and add rosemary and thyme. The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor. Remove the herbs from the pan and place onto a paper towel lined plate. Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes. Turn the rib eye over and place the whole pan into the preheated oven, on the bottom shelf, for another 12 minutes for medium-rare. Add another 2 minutes for medium.
  • Place a saute pan over medium-high heat and add 1 tablespoon extra-virgin olive oil and butter. Once the butter has melted, add the garlic, thyme and rosemary leaves, and the panko and stir to combine. Once the bread crumbs are toasted, season with salt and pepper.
  • Place a saucepan of cream with bay leaves, rosemary, thyme and garlic over medium heat and simmer until reduced and thick. Blanch leaves in some salted boiling water until wilted. Remove the Swiss chard from the water and allow it to drain in a strainer. Push any excess water out of the Swiss chard using some paper towels. Set aside to dry at room temperature.
  • When ready, remove herbs and garlic from cream and fold in the Swiss chard. Add Parmesan, to taste, and season with salt and pepper to taste.
  • Once steaks are done, remove from the oven and allow to rest for 5 minutes. Serve on a plate and top steak with creamed Swiss chard. Garnish with the toasted bread crumbs, lemon juice, and season with salt.

TYLER FLORENCE'S PAN ROASTED COWBOY RIBEYE WITH CREAMED SWISS CHARD RECIPE - (4.3/5)



Tyler Florence's Pan Roasted Cowboy Ribeye with Creamed Swiss Chard Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 23

BREAD CRUMB TOPPING:
2 large (16 to 18-ounce) bone-in rib-eye steaks
1 sprig fresh rosemary
4 sprigs fresh thyme
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 to 3 garlic cloves, thinly sliced
2 sprigs fresh thyme, leaves removed
2 sprig fresh rosemary, leaves removed
1 About 1 cup panko bread crumbs
Salt and freshly cracked black pepper
CREAMED RAINBOW CHARD:
1 large bunch Swiss chard, leafs removed from the stem and leaves chopped (or fresh spinach)
2 cups heavy cream
2 fresh bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 to 3 cloves garlic, peeled
Freshly grated Parmesan, to taste
Salt and freshly cracked black pepper
1 lemon, juiced

Steps:

  • Preheat oven to 350°F. Take a cast iron pan and set over medium-high heat. Add a 2-count of olive oil and add rosemary and thyme. The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor. Remove the herbs from the pan and place onto a paper towel lined plate. Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes. Turn the rib eye over and place the whole pan into the preheated oven, on the bottom shelf, for another 12 minutes for medium-rare. Add another 2 minutes for medium. Place a saute pan over medium-high heat and add 1 tablespoon extra-virgin olive oil and butter. Once the butter has melted, add the garlic, thyme and rosemary leaves, and the panko and stir to combine. Once the bread crumbs are toasted, season with salt and pepper. For the Swiss Chard (or spinach): Place a saucepan of cream with bay leaves, rosemary, thyme and garlic over medium heat and simmer until reduced and thick. Blanch leaves in some salted boiling water until wilted. Remove the Swiss chard from the water and allow it to drain in a strainer. Push any excess water out of the Swiss chard using some paper towels. Set aside to dry at room temperature. When ready, remove herbs and garlic from cream and fold in the Swiss chard. Add Parmesan, to taste, and season with salt and pepper to taste. Once steaks are done, remove from the oven and allow to rest for 5 minutes. Serve on a plate and top steak with creamed Swiss chard. Garnish with the toasted bread crumbs, lemon juice, and season with salt.

FLANK STEAK WITH CREAMED SWISS CHARD AND PINE NUTS



Flank Steak with Creamed Swiss Chard and Pine Nuts image

The creamy swiss chard is a perfect match with this flavorful steak!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 large bunch rainbow Swiss chard, stemmed and leaves coarsely chopped
1/2 red onion, diced
6 tablespoons 1/3-less-fat cream cheese
1/4 teaspoon freshly grated nutmeg
2 tablespoons chopped toasted pine nuts
1 tablespoon extra-virgin olive oil
1 1/4 pounds flank steak, cut in half
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon unsalted butter
1 tablespoon chopped fresh oregano or 1 teaspoon dried
4 whole wheat dinner rolls
2 cups strawberries, halved

Steps:

  • Combine the chard, onions and 1/2 cup water in a large pot. Bring to a simmer over high heat, then lower the heat to medium. Cover and cook, stirring frequently, until the chard is very tender, about 15 minutes.
  • Meanwhile, combine the cream cheese, nutmeg and 1/4 cup water in a medium saucepan. Place over medium heat and cook, whisking frequently, until the cheese melts and the mixture just bubbles around the edges. With a slotted spoon, add the cooked chard to the cheese mixture (discarding any excess liquid). Mix well and season with 1/4 teaspoon salt and some pepper. Garnish with the pine nuts. Set aside, covered, and keep warm.
  • Heat the oil in a medium skillet over medium heat. Sprinkle the steaks all over with 1/2 teaspoon salt and some pepper. When the oil is hot and shimmering, add the steaks and cook, turning once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate.
  • Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add in the butter, oregano and any juices from the steak. Stir until the butter melts.
  • Slice the meat against the grain into thin slices. Divide the steak evenly among four plates and pour the pan juices over. Divide the Swiss chard evenly among the four plates and serve each with a dinner roll and 1/2 cup of strawberries.

Nutrition Facts : Calories 470 calorie, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 120 milligrams, Sodium 740 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 37 grams, Sugar 8 grams

SEARED STEAK WITH CHARD SALAD



Seared Steak With Chard Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 88 milligrams, Sodium 1,304 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 44 grams

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