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Jamie Purviance

Top Sirloin Steaks with Balsamic Glaze and Swiss Chard

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    6 to 8 min.

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

the Ingredients

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  • 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


  • 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 brown sugar.) 
  • 02 Prepare the grill for direct cooking over high heat (230° 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 center ribs from the chard. Cut the leaves lengthwise in half and then crosswise into 18-millimeter to 2.5-centimeter 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 pepper and salt, 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 oil. Season evenly with ¾ teaspoon salt and ¾ teaspoon 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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