Pan-fried steak with chard salad

Votes: 1

How to Make - Pan-Fried Steak with Swiss Chard Salad

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 484, total fat 26 G., saturated fats 8 G., proteins 44 G., carbohydrates 18 G., fiber 3 G., cholesterol 88 mg, sodium 1304 mg, sugar - G.

Before grilling, sprinkle the beef steak with dried mint, the flavor of which develops during cooking and infuses the meat. For a side dish, prepare a delicious, fiber-rich Swiss chard salad. Chopped Swiss chard leaves are mixed with olive oil-fried bread cubes and drizzled with a hot dressing of olive oil, garlic, lemon juice, sweet grape tomatoes, and anchovies, which enhance the flavor and add a vibrant note. Crumbled Greek feta adds additional flavor and texture. The dish looks festive and special.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 bunch Swiss chard, stems trimmed, leaves thinly sliced
4 tbsp. l. olive oil
2 cups large crusty bread cubes
3-4 anchovies
1 clove garlic, crushed
1 cup grape tomatoes, halved
Juice of 1 lemon
0.7 kg boneless beef sirloin steak
1 teaspoon dried mint
0.5 cup crumbled feta

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chard, white bread, Anchovies, garlic, grape tomatoes, lemon, beef, mint, feta cheese

Cooking the dish according to the recipe:

Place the chard in a bowl. Heat a large skillet over medium-high heat.
Add 1 tablespoon of olive oil and bread cubes, season with salt and black pepper. Cook, stirring, until golden brown, 4-5 minutes. Add the bread to the bowl with the chard.

Add the anchovies to the pan, breaking them up with a whisk. Add the garlic and 2 tablespoons of olive oil and cook until golden, about 45 seconds. Add the tomatoes and lightly fry them, then stir in the lemon juice, salt, and pepper. Pour the warm dressing over the chard, toss, and set aside to wilt.
Wipe out the skillet and return to the stove. Sprinkle both sides of the steak with mint and season with salt and pepper to taste. Add the remaining 1 tablespoon of olive oil to the skillet. Cook the steak until browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3-4 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
Add feta to the salad and toss. Slice the steak thinly and serve with the Swiss chard salad.

Categories:

recipe / Calorie content of prepared meals / Pan / Summer dishes / Main courses / Meat / Salads / Vegetable salads / / Food Network - recipes