Flank Steak with Creamed Swiss Chard and Pine Nuts

Name: Flank Steak with Creamed Swiss Chard and Pine Nuts
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 whole wheat dinner rolls; 567 grams flank steak, cut in half; 1 clove garlic, minced; 4 servings Kosher salt and freshly ground black pepper; 0 teaspoons freshly grated nutmeg; 1 Tbsp extra-virgin olive oil; 1 Tbsp chopped fresh oregano or 1 teaspoon dried; 2 Tbsps chopped toasted pine nuts; 1 red onion, diced; 2 Tbsps red wine vinegar; 473 milliliters strawberries, halved; 1 large bunch rainbow Swiss chard, stemmed and leaves coarsely chopped; 1 Tbsp unsalted butter

Flank Steak with Creamed Swiss Chard and Pine Nuts might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 381 calories, 35g of protein, and 21g of fat each. Only Head to the store and pick up pine nuts, flank steak, wine vinegar, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

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.

Ingredients you will need

Onion

Swiss Chard

Water

Equipment you will use

Pot

Meanwhile, combine the cream cheese, nutmeg and 1/4 cup water in a medium saucepan.

Ingredients you will need

Cream Cheese

Nutmeg

Water

Equipment you will use

Sauce Pan

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).

Ingredients you will need

Cheese

Swiss Chard

Equipment you will use

Slotted Spoon

Whisk

Mix well and season with 1/4 teaspoon salt and some pepper.

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Pepper

Salt

Garnish with the pine nuts. Set aside, covered, and keep warm.

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Pine Nuts

Heat the oil in a medium skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pepper

Steak

Salt

Cooking Oil

Transfer the steaks to a plate.

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Steak

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.

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Vinegar

Garlic

Equipment you will use

Wooden Spoon

Frying Pan

Add in the butter, oregano and any juices from the steak. Stir until the butter melts.

Ingredients you will need

Oregano

Butter

Steak

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.

Ingredients you will need

Strawberries

Swiss Chard

Grains

Steak

Meat

Roll

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

whole wheat dinner rolls 567grams

flank steak, cut in half 1clove

garlic, minced 4servings

Kosher salt and freshly ground black pepper 0teaspoons

freshly grated nutmeg 1Tbsp

extra-virgin olive oil 1Tbsp

chopped fresh oregano or 1 teaspoon dried 2Tbsps

chopped toasted pine nuts 1

red onion, diced 2Tbsps

red wine vinegar 473milliliters

strawberries, halved 1large bunch

rainbow Swiss chard, stemmed and leaves coarsely chopped 1Tbsp

unsalted butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Matanzas Creek Alexander Valley Merlot. It has 4.3 out of 5 stars and a bottle costs about 28 dollars.