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Photo of Kosher Wine and Pepper Steaks with Chard by Atara Kennedy

Kosher Wine and Pepper Steaks with Chard

Rated as 4 out of 5 Stars
1 made it  |  1 reviews   |  1 photos
6

Recipe by:

"Chuck is kosher equivalent of non-kosher beef top loin. A kosher ribeye is also possible but incredibly expensive. Kosher chuck can be found for 7 dollars a pound on special."
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Ingredients

30 m servings 230
Original recipe yields 4 servings

Directions

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  1. Press cracked pepper onto both sides of each steak.
  2. Heat olive oil in a large skillet over medium heat. Add steak; cook until browned, 5 to 6 minutes per side. Remove skillet from heat.
  3. Transfer steaks to a serving platter, reserving drippings in the skillet. Stir beef broth and red wine into the skillet, scraping up browned bits. Return to the heat and bring to a boil. Add chard; cover and cook, stirring occasionally, until wilted, about 5 minutes.
  4. Cut steak into serving-size pieces. Serve with chard.
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Footnotes

  • Cook's Note:
  • Substitute one 5-ounce bag of fresh baby spinach for the Swiss chard if preferred. Cook spinach for 2 to 3 minutes.

Nutrition Facts


Per Serving: 230 calories; 16 5.5 15.5 51 277 Full nutrition

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Reviews

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Good but the spinach needs more flavor and acidity. I recommend seasoning it more than directed and adding a splash of vinegar as a finishing touch,

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