Balsamic Glazed Flat Iron Steaks with Swiss Chard
Ingredients
1/2 cup good-quality balsamic vinegar
2 teaspoons packed light brown sugar
3 Tbsp unsalted butter
Kosher salt
Freshly ground black pepper
2 top flat iron steaks
1 bunch Swiss chard
2 tablespoons extra-virgin olive oil, divided
1 onion, halved and thinly sliced
2 large garlic cloves
Instructions
In a small saucepan over high heat on the stove, bring the balsamic vinegar to a boil. Boil until reduced to 3 tablespoons, 3 to 4 minutes, stirring occasionally. Remove the saucepan from the heat and stir in 1½ teaspoons of the brown sugar. Stir in the butter and cook until melted. Season with a pinch of salt and pepper. (If a sweeter glaze is desired, stir in the remaining ½ teaspoon brown sugar.)
Prepare the grill for direct cooking over high heat (500° to 550°F).
Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Remove and discard the thick center ribs from the chard. Cut the leaves lengthwise in half and then crosswise into ¾- to 1-inch strips.
In a large skillet over medium-high heat on the stove, warm 1 tablespoons of the oil. Add the onion and sauté until it begins to soften, 5 to 6 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the chard by large handfuls and toss with tongs until wilted and almost tender but still bright green, 5 to 6 minutes. Keep warm.
Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining 1 tablespoons oil. Season evenly with salt and pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 5 to 7 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
Cut the steaks across the grain into slices. Reheat the balsamic glaze, if necessary. Serve the steaks warm with the chard and the balsamic glaze drizzled over the steak slices.