Grilled Balsamic Steak with Swiss Chard
Ingredients
Glaze
1/2 cup good-quality balsamic vinegar
2 teaspoons packed light brown sugar
3 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
2 6 oz bistro filets, each ¾ to 1 inch thick
1 bunch Swiss chard, about 1½ pounds total
2 tablespoons extra-virgin olive oil, divided
1 small red onion, halved and thinly sliced
2 large garlic cloves, minced
1/2 cup dried currants
1/2 cup kalamata olives, each pitted and cut in half
1/4 cup pine nuts, toasted
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 the brown sugar. Stir in the butter and cook until melted. Season with a pinch of salt and pepper.
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 2 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, 4 to 5 minutes. Stir in the currants and olives and sauté for 2 minutes more. Season with ¼ teaspoon pepper and salt, if desired (the olives may provide enough salt). Stir in the pine nuts. Keep warm.
Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining oil. Season evenly with salt and pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 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.
Adapted from https://www.weber.com/