The big, bold flavors of this seared steak is balanced by a bright, garlicky herb chutney. Served alongside hearty, slightly-bitter rainbow chard, this dish leaves nothing to be desired

Cook Time: 35 Minutes - Wash produce before use

Ingredients

Contained in your box:

  • Steak
  • Rainbow Chard Bunch
  • Onion
  • Garlic Cloves
  • Mint Bunch
  • Coriander Bunch
  • Parsley Bunch
  • Lemon

Required from your Kitchen:

  • 1 tablespoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • ¼ cup vegetable stock
  • olive oil
  • salt & pepper

Recipe

1 - Rub steak & wash, prep chard

Pull meat from the fridge, rub evenly with paprika, garlic powder and a pinch of salt and pepper. Let rest on a plate until it comes to room temperature while you prepare the vegetables. To prep:

  • Rinse chard under cold water. Remove stems, trim the bottoms and cut into ¼-inch thick pieces. Roughly chop leaves into smaller, bite-sized pieces. Keep separate from stems. Let dry on paper towels or in a colander or salad spinner.
  • Thinly slice shallots and finely mince garlic.

2 - Prepare the chimichurri

Finely chop the parsley, mint and cilantro. Transfer to a small bowl, add half of minced garlic, 3 tablespoons of olive oil, a healthy pinch of salt and juice of ½ a lime. Mix well to combine and let stand at room temperature. (NOTE: If you want a really smooth sauce, the chimichurri can also be pulsed in a blender.)

3 - Quickly cook the steak

Turn on hood fan or open a window–properly searing steak is smoky business! Place a large skillet or pan over medium-high heat. When the pan is very hot, add 1 tablespoon olive oil. Add the steaks and press down with a spatula to ensure they’re making full contact with the pan. Resist the urge to touch or poke the steak — and cook for 2 to 3 minutes (gently peek at the 2 minute point to see how brown it is) then flip and cook another 2 to 3 minutes more on the other side. Transfer meat to a plate, tent plate with foil and let meat rest while you prepare the chard. Read more about searing on the Sunbasket Blog.

4 - Cook the Chard

Drain all but a tablespoon of oil from the now-empty pan (if not enough oil remains in the pan, add enough to make 1 tablespoon). Add chard stems, shallot, garlic, red pepper flakes and a pinch of salt. Cook until stems begin to soften, about 3 to 5 minutes. Add chard leaves and another healthy pinch of salt and the vegetable stock. Cook until leaves are just wilted and the stock has reduced by about half, about 4 minutes. Add remainder of lime juice and season with salt and pepper to taste. Slice steak & Serve

Transfer steak to a cutting board and slice across the grain at a 45-degree angle into thin strips. Put a mound of chard on each place and top with sliced steak and several spoonfuls of chimichurri sauce. Serve immediately.