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Recipe From by Jamie Purviance

Top Sirloin Steaks with Balsamic Glaze and Swiss Chard

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  • People

    Serves 4

  • Grilling Time

    6 to 8 min.

  • Prep Time

    30 min.

People
Serves 4
Grilling Time
6 to 8 min.
Prep Time
30 min.

the Ingredients

20151023095405 Row Redmeat 31

Glaze

  • 180 milliliters good-quality balsamic vinegar
  • 3 teaspoons packed light brown sugar
  • 55 grams (½ stick) unsalted butter
  • Kosher salt
  • Freshly ground black pepper
 
  • 2 top sirloin steaks, each about 455 grams and 18 millimeters to 2.5 centimeters thick
  • 2 bunches Swiss chard, about 680 grams total
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large red onion, halved and thinly sliced
  • 4 large garlic cloves, minced
  • 120 grams dried currants
  • 95 grams kalamata olives, each pitted and cut in half
  • 70 grams pine nuts, toasted

Instructions

  • 01 In a small saucepan over high heat on the stove, bring the balsamic vinegar to a boil. Boil until reduced to 3 tablespoons, 3 to 4 minutes, stirring occasionally. Remove the saucepan from the heat and stir in 2½ teaspoons of the brown sugar. Stir in the butter and cook until melted. Season with a pinch of salt and pepper. (If a sweeter glaze is desired, stir in the remaining ½ teaspoon of brown sugar.) 
  • 02 Prepare the grill for direct cooking over high heat (230°C to 290°C). 
  • 03 Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. 
  • 04 Remove and discard the thick centre ribs from the chard. Cut the leaves lengthwise in half and then crosswise into 2 to 2.5 centimetre strips.
  • 05 In a large skillet over medium–high heat on the stove, warm 2 tablespoons of the oil. Add the onion and sauté until it begins to soften, 5 to 6 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the chard by large handfuls and toss with tongs until wilted and almost tender but still bright green, 4 to 5 minutes. Stir in the currants and olives and sauté for 2 minutes more. Season with ¼ teaspoon of salt and pepper, if desired (the olives may provide enough salt). Stir in the pine nuts. Keep warm.
  • 06 Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining 2 tablespoons of oil. Season evenly with ¾ teaspoon of salt and ¾ teaspoon of pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
  • 07 Cut the steaks across the grain into slices. Reheat the balsamic glaze, if necessary. Serve the steaks warm with the chard and the balsamic glaze drizzled over the steak slices.
Ingredients
Instructions

  • the Ingredients

    20151023095405 Row Redmeat 31

    Glaze

    • 180 milliliters good-quality balsamic vinegar
    • 3 teaspoons packed light brown sugar
    • 55 grams (½ stick) unsalted butter
    • Kosher salt
    • Freshly ground black pepper
     
    • 2 top sirloin steaks, each about 455 grams and 18 millimeters to 2.5 centimeters thick
    • 2 bunches Swiss chard, about 680 grams total
    • 4 tablespoons extra-virgin olive oil, divided
    • 1 large red onion, halved and thinly sliced
    • 4 large garlic cloves, minced
    • 120 grams dried currants
    • 95 grams kalamata olives, each pitted and cut in half
    • 70 grams pine nuts, toasted

  • Instructions

    • 01 In a small saucepan over high heat on the stove, bring the balsamic vinegar to a boil. Boil until reduced to 3 tablespoons, 3 to 4 minutes, stirring occasionally. Remove the saucepan from the heat and stir in 2½ teaspoons of the brown sugar. Stir in the butter and cook until melted. Season with a pinch of salt and pepper. (If a sweeter glaze is desired, stir in the remaining ½ teaspoon of brown sugar.) 
    • 02 Prepare the grill for direct cooking over high heat (230°C to 290°C). 
    • 03 Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. 
    • 04 Remove and discard the thick centre ribs from the chard. Cut the leaves lengthwise in half and then crosswise into 2 to 2.5 centimetre strips.
    • 05 In a large skillet over medium–high heat on the stove, warm 2 tablespoons of the oil. Add the onion and sauté until it begins to soften, 5 to 6 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the chard by large handfuls and toss with tongs until wilted and almost tender but still bright green, 4 to 5 minutes. Stir in the currants and olives and sauté for 2 minutes more. Season with ¼ teaspoon of salt and pepper, if desired (the olives may provide enough salt). Stir in the pine nuts. Keep warm.
    • 06 Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining 2 tablespoons of oil. Season evenly with ¾ teaspoon of salt and ¾ teaspoon of pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
    • 07 Cut the steaks across the grain into slices. Reheat the balsamic glaze, if necessary. Serve the steaks warm with the chard and the balsamic glaze drizzled over the steak slices.

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