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Seared Steak

Seared Steak with Swiss Chard and Crispy Parmesan Potatoes

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Recipe Details


We’re bringing together three all-star elements of Plated favorite recipes to create one decadent steak dinner. Fingerling potatoes are roasted in olive oil, mustard, and grated Parmesan until absurdly crispy and delicious. Rainbow Swiss chard is wilted with just enough garlic and crushed red pepper to enhance the tender leafy greens. And the flavorful juices from pan-seared steaks are cooked down with shallot and red wine for a velvety, rich, plate-licking-good sauce to drizzle over. Need we say more?


  • < 600 Calories
  • Spicy
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

  • rainbow Swiss chard
    5 ounces
    rainbow Swiss chard
  • fingerling potatoes
    12 ounces
    fingerling potatoes
  • garlic
    2 cloves
  • shallots
  • Dijon mustard
    1/4 cup
    Dijon mustard
  • grated Parmesan cheese
    1/2 cup
    grated Parmesan cheese
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • sugar
    1 teaspoon
  • steaks
  • red wine
    1/4 cup
    red wine
  • veal demi-glace
    1 teaspoon
    veal demi-glace
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse chard and thinly slice crosswise, keeping stems and leaves separate. Rinse potatoes and halve lengthwise. Using the flat side of a knife, smash whole garlic cloves. Peel shallots, halve, and thinly slice. Line a baking sheet with parchment paper and set aside.

  2. Roast Potatoes

    Roast Potatoes

    Spread mustard on a small plate. Place Parmesan on a separate small plate. Working 1 piece at a time, lightly dip cut sides of potatoes into mustard, then into Parmesan, shaking off any excess. Arrange cheese-side down in a single layer on prepared baking sheet. Drizzle over 1 tablespoon olive oil and season with ¼ teaspoon salt and black pepper as desired. Roast until cheese is crisp, 15-17 minutes. Discard any remaining mustard or cheese.

  3. Sauté Chard

    Sauté Chard

    While potatoes roast, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add crushed red pepper (skip or use half for less heat), sugar, chard stems, garlic, and half of shallot. Sauté until shallot is tender, 5 minutes. Add chard leaves and sauté until wilted, 3 minutes more. Season with ¼ teaspoon salt and black pepper. Remove and discard garlic. Plate chard, covering with foil to keep warm.

  4. Sear Steaks

    Sear Steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Wipe pan from chard clean and add 1½ tablespoons olive oil over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 6-8 minutes per side. Transfer steaks to a plate, leaving behind any juices in pan to make sauce, and set aside to rest for about 5 minutes.

  5. Make Pan Sauce

    Make Pan Sauce

    While steaks rest, return pan to medium heat and add remaining shallot. Sauté until softened, about 2 minutes. Stir in wine, scraping up browned bits from bottom of pan. Stir in demi-glace to warm through, about 30 seconds more. Increase heat to medium high, bring to a simmer, and cook, stirring, until liquid is reduced by half, 1-2 minutes. Remove pan from heat.

  6. Plate Steaks

    Plate Steaks

    Cut steaks against the grain into ¼-inch slices. Divide between plates with sautéed chard. Serve with crispy Parmesan potatoes, spoon pan sauce over steak, and dig in!

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