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Marinated Grilled Hanger Steak & Sauteed Red Swiss Chard with Garlic
What You Need
• 4 tablespoons Dijon mustard
• 3 cloves garlic, smashed and finely chopped
• Pinch crushed red pepper
• 2 sprigs rosemary, picked and finely chopped
• Juice and zest of 1 lemon
• 2 hanger steaks, trimmed, membrane removed and cut in half lengthwise
• salt
• Extra-virgin olive oil
• 3 ½ pounds Swiss chard (preferably red; about 4 bunches), washed
• ¼ cup olive oil
• 4 garlic cloves, minced
• ½ cup water

In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge. Preheat the grill. Season the steaks with salt. When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing. Cut stems and center ribs away from Swiss chard leaves. Slice stems and center ribs thin and reserve. Chop leaves coarse and reserve separately. In a 10- to 12-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved stems and ribs, stirring, until crisp-tender. Add garlic and sauté, stirring, until garlic is fragrant. Add reserved leaves with water clinging to them and cook, turning with tongs, until wilted. Add 1/2 cup water and cook, covered, over moderate heat until leaves are tender, about 4 minutes. Season chard with salt and pepper. Chard may be made 1 day ahead and chilled, covered.


  

  
 
 
 
 
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