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.