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My review
Kosher Wine and Pepper Steaks with Chard
5
Atara Kennedy
"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 230Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Press cracked pepper onto both sides of each steak.
- 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.
- 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.
- Cut steak into serving-size pieces. Serve with chard.
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
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7/29/2016
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,