Hands-On Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 8
2 pounds flank steak
11/2 teaspoons salt, divided
11/2 teaspoons ground black pepper, divided
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 teaspoon crushed red pepper
2 pounds Swiss chard, stems trimmed
1 tablespoon butter
1 tablespoon vegetable oil
1. Pat steak dry with paper towels. Rub all sides with 1 teaspoon salt and 1 teaspoon black pepper. Set aside.
2. In a large nonstick skillet over medium heat, heat olive oil until shimmering. Add garlic and crushed red pepper and cook, stirring constantly, for 30 seconds, being careful not to burn garlic. Using tongs, add Swiss chard and stir into oil and garlic. Cover and cook for 5 minutes. Stir in butter, the remaining 1/2 teaspoon salt and the remaining 1/2 teaspoon black pepper. Remove to a medium bowl and keep warm.
3. Wipe out skillet and place over medium-high heat until very hot, about 5 minutes. Add vegetable oil and heat until shimmering. Carefully add steak and sear for 3–5 minutes on each side.
4. Remove to a platter. Tent with foil and let it rest for 10 minutes before slicing.
5. Serve sliced beef with pan juices and Swiss chard.
Per Serving: Calories: 245 | Fat: 14 g | Saturated fat: 5 g | Cholesterol: 79 mg | Sodium: 748 mg | Total carbohydrates: 5 g | Dietary fiber: 2 g | Sugars: 1 g | Protein: 26 g