Seared Steak with Swiss Chard and Crispy Parmesan Potatoes
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Ingredients & Equipment
What we send
- 5 ouncesrainbow Swiss chard
- 12 ouncesfingerling potatoes
- 2 clovesgarlic
- 1/4 cupDijon mustard
- 1/2 cupgrated Parmesan cheese
- 1/4 teaspooncrushed red pepper
- 1 teaspoonsugar
- 1/4 cupred wine
- 1 teaspoonveal demi-glace
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
- aluminum foil
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.
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.
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.
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.
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.
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!