Past Recipes
Seared Steak

Seared Steak with Butternut Squash and Swiss Chard Gratin

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This gorgeous steak Popular Recipe is elegant and impressive without trying too hard, thanks to Chef Elana's easy-to-master French staples. First, sliced shallot and red wine are added to the seared steak's flavorful juices to create a simple yet luxurious pan sauce. Then, a bubbly, cheesy vegetable gratin, baked with a crispy breadcrumb topping, brings the winter color palette (and palate) full-circle. Délicieux!

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • butternut squash
    • 8 ounces
    • butternut squash
  • unsalted butter
    • 1 packet
    • unsalted butter
  • shallots
    • 2
    • shallots
  • aluminum tin
    • 1
    • aluminum tin
  • garlic
    • 1 clove
    • garlic
  • rainbow Swiss chard
    • 1 bunch
    • rainbow Swiss chard
  • shredded Gruyère cheese
    • 2 ounces
    • shredded Gruyère cheese
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • milk
    • 4 ounces
    • milk
  • steaks
    • 2
    • steaks
  • thyme
    • 1/8 ounce
    • thyme
  • red wine
    • 1/3 cup
    • red wine
  • grated Parmesan cheese
    • 1 tablespoon
    • grated Parmesan cheese

What You’ll Need

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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Rinse chard and thinly slice crosswise, keeping stems and leaves separate. Rinse thyme and set aside half of the sprigs for another recipe (think roast chicken!), then strip and finely chop leaves of remainder, discarding stems. Halve squash cubes. Mince garlic. Peel shallots, halve, and thinly slice. 

  2. Roast Squash and Chard Stems

    Roast Squash and Chard Stems

    On a baking sheet, toss chard stems and squash with half of chopped thyme, 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and roast until tender and browning, about 10 minutes.

  3. Sauté Chard Leaves

    Sauté Chard Leaves

    While vegetables roast, heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add garlic and half of shallot and cook until soft and translucent, about 3 minutes. Add chard leaves and cook until softened, about 3 minutes more. Season with ¼ teaspoon salt and pepper as desired, then remove from heat. Add Gruyère, ½ cup milk, and roasted vegetables and stir to combine.

  4. Assemble and Bake Gratin

    Assemble and Bake Gratin

    Transfer vegetables to aluminum tin, reshaping if bent. Spread in an even layer. In a small bowl, stir together breadcrumbs, Parmesan, remaining chopped thyme, and 1 teaspoon olive oil. Sprinkle over vegetables. Cover gratin loosely with foil and bake, removing foil halfway through, until cheese is bubbling and topping is crispy, about 10 minutes total. 

  5. Sear Steaks

    Sear Steaks

    While gratin bakes, pat steaks dry with paper towel then season all over with ½ teaspoon salt and pepper as desired. Wipe pan from vegetables clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 6-8 minutes per side. Remove from pan and set aside to rest for at least 5 minutes, leaving behind any juices. Once rested, cut steaks against the grain into ¼-inch slices.

  6. Plate Steak and Gratin

    Plate Steak and Gratin

    While steaks rest, return pan to medium heat. Add remaining shallot and cook until translucent, 2-3 minutes. Increase heat to medium high, then add wine and cook, scraping up any browned bits from bottom of pan, until reduced by half, 2 minutes more. Remove from heat and stir in butter until melted. Spoon pan sauce over steak and serve with gratin.

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