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Sirloin Steaks with Garlicky Swiss Chard

Scott Phillips

Servings: four.

Fresh Swiss chard puts a summery spin on this basic seared steak. It’s perfect for a quick weeknight dinner: after the steaks sear, they finish cooking in the oven while you cook the chard.


  • 2 lb. sirloin steak, 1 inch thick
  • 1-1/2 tsp. dried rosemary, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup dry red wine, such as merlot
  • 4 large cloves garlic, minced
  • 2 Tbs. red wine vinegar
  • 1 tsp. granulated sugar
  • 1/2 tsp. Dijon mustard
  • 2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped
  • 2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional)

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 110
  • Sodium (mg): 1320
  • Carbohydrates (g): 10
  • Fiber (g): 3
  • Protein (g): 43


  • Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper.

    Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130°F to 135°F), 4 to 6 minutes more. Set the steaks aside to rest.

    Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes.

    Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly.

    Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.

    Transfer the steaks to plates and top with the chard. Sprinkle with the Pecorino Romano, if using, and serve.

Serve with Roasted Red, White, and Purple Potatoes, which can roast right alongside the steak at 400 degrees (though they’ll need to begin roasting before the steak goes in).


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Reviews (4 reviews)

  • user-3244534 | 02/28/2014

    Very good! I will leave out the leaves next time out of personal preference.

  • Auralyn | 06/14/2012

    YUM. YUM. YUM. This may be the best way to describe it! Follow the simple directions exactly, it is nearly impossible to mess it up. Absolutely delicious!

  • maryvill | 06/16/2011

    Prepared this with a Prime Rib Eye steak, which I cooked about 1 1/2 min per side. Used chard from our garden. Loved the flavor of the chard with the meat juices in the pan and the red wine along with the red wine vinegar.

  • JudiEM | 06/14/2011

    Outrageously good. A restaurant quality dish made in minutes. My guests raved about this all night. I used the lower end cooking times and the steak was absolutely perfect. I would never have thought of cooking it this way, but it will be my go-to method from now on. My adaptations: used fresh rosemary from the garden instead of dried, doubled the amount of wine and mustard but omitted the sugar from the sauce...and I added a finely chopped shallot to the Swiss chard. I'll be making this again...soon!

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