Cook the Issue 2010: Sirloin Steak with Garlicy Swiss Chard - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Sirloin Steak with Garlicy Swiss Chard

By Pielove, member

October 14th, 2010

Another day, another roasted steak.  I happened to get swiss chard in my CSA box and I had a plump sirloin steak in the freezer, so this recipe was perfect.  It came together easily for a weeknight with lots of homework.  The steak and sauce were good, but the chard was a bit sour from being cooked in the sauce and looked nothing like the photo in the magazine.  Next time I would cook the chard separately with just garlic and butter.  The cheese curls on top were really yummy-- a little bonus.

Recipe Used: Sirloin Steak with Garlicy Swiss Chard


posted in: Gallery, Cook the issue 2010
Comments (2)

ICDOCEAN1 writes: Wow that recipe goes back and as I recall I did a Flat Iron steak. Posted: 10:58 pm on October 14th

ICDOCEAN1 writes: Try blanching and cooling the chard. Posted: 10:32 pm on October 14th

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