Steak With Swiss Chard And Garlic Bread Recipes

Steps:

• Heat broiler, with rack in middle position. In a small saucepan, heat oil and garlic over medium-high until oil bubbles at edges. Add 1 teaspoon garlic oil to a large skillet and heat over medium-high. Season steak with salt and pepper and cook, in batches if necessary, until well browned and medium-rare, 5 to 7 minutes, flipping halfway through. Transfer to a cutting board, tent with foil, and let rest while preparing vegetables.
• Return skillet to medium heat and add garlic slices and 2 teaspoons garlic oil. Add chard stems and cook, stirring occasionally, until crisp-tender, 3 minutes. Add leaves and season with salt and pepper. Cover, reduce heat to medium, and cook until leaves are wilted, 3 minutes. Meanwhile, brush bread with remaining garlic oil, season with salt and pepper, and broil until golden and crisp, 2 minutes. To serve, thinly slice steak against the grain and serve with chard and garlic bread.

Steps:

• Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
• Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

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.

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.

Steps:

• Preheat the oven to 325 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
• Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Steps:

• Slice the steak in half lengthwise then season all of the sides with the salt and pepper.
• Heat oil in a pan over extremely high heat until oil is slightly smoking.
• Sear the steak for about one minute, then flip.
• Add the butter, rosemary, and garlic, swirling the pan so that the butter melts. Tilt the pan towards you, and using a large spoon, constantly scoop the melted butter on top of the steak, basting it for about one minute.
• NOTE: This helps cook the top of the steak faster and provide more flavor.
• Sear the sides of the steak for about 30 seconds, then remove it from heat completely. Repeat with the other strip of steak.
• Cut the ends off the baguette and remove the insides using a knife.
• Preheat oven to 350°F (180°C).
• Once the steaks are completely cool, stuff the hollowed out baguettes with the steak. Place the baguettes on a baking sheet.
• In a medium bowl, combine the melted butter, garlic, Parmesan, and parsley, stirring until evenly combined. Spread the garlic butter evenly on top of the steak-stuffed baguettes.
• Bake for 15-20 minutes, depending on how you like your steak.
• Slice into 1 in (3 cm) bites.
• Enjoy!

Steps:

• In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
• Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

Steps:

• In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

Steps:

• Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
• About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
• Serve Swiss steak over noodles.