Name: NY Strip Steak with Shallot-Red Wine Vinegar Sauce & Swiss Chard
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ lemons; 3 shallots; 1.02 kg striploin (New York strip) steak; 3 bunches Swiss chard; black pepper; brown sugar; butter, unsalted; red wine vinegar; salt

NY Strip Steak with Shallot-Red Wine Vinegar Sauce & Swiss ChardNY Strip Steak with Shallot-Red Wine Vinegar Sauce & Swiss Chard — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1 ½ lemons

3 shallots

1.02 kg striploin (New York strip) steak

3 bunches Swiss chard

black pepper

brown sugar

butter, unsalted

red wine vinegar

salt

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat steak dry with paper towels and cut into portions. Season with salt and pepper on both sides.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add steaks and cook until desired doneness, 2-5 minutes per side. Transfer to a plate, cover with aluminum foil, and set aside to rest. (Reserve skillet with drippings for later use.)

Meanwhile, wash and dry chard; fold leaves in half lengthwise and, using a clean cutting board, slice off the stems. Cut leaves into bite-sized pieces and thinly slice the stems, keeping them separate. Place leaves in a large bowl, reserving stems for the next step.

Preheat a large pot over medium heat. Once the pot is hot, add butter and swirl to coat the bottom. Add chard stems, salt, and pepper to the skillet; cook, stirring occasionally, until softened, 4-5 minutes.

Add chard leaves to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful.

Wash, dry, and juice lemons into the pot with the chard and stir to combine. Cover and remove from heat.

Peel and slice shallots crosswise into thin rounds.

Return reserved skillet (with steak drippings) to medium heat, add more butter, and swirl to coat the bottom. Add shallot and cook, stirring occasionally, until softened and lightly browned, 5-6 minutes.

When the shallots are soft, add water, vinegar, and sugar to the skillet. Bring to a simmer and cook until sauce is reduced by half, 2-3 minutes. Remove from heat.

To serve, divide steaks and lemony chard between plates. Spoon shallot sauce over steaks and enjoy!

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