Aug 31, 2012

Top Sirloin Steak with Balsamic Glaze and Swiss ChardRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 4 garlic cloves
  • 1 red onions
  • 2 bunch Swiss chard

Meat / Poultry / Seafood

  • 2 top sirloin steaks, each about 1 lb and ¾ to 1" thick

Oil and Spices

  • 4 tbsp extra-virgin olive oil
  • 1.125 tsp freshly ground black pepper
  • 1.125 tsp kosher salt

Condiments

  • 0.75 cup good-quality balsamic vinegar
  • 0.75 cup kalamata olives

Dairy

  • 0.25 cup unsalted butter

Other

  • 0.75 cup dried currants
  • 3 tsp light brown sugar
  • 0.5 cup pine nuts

Ingredients

Glaze

  • ¾ cup good-quality balsamic vinegar
  • 2½–3 teaspoons packed light brown sugar
  • ¼ cup (½ stick) unsalted butter
  • Kosher salt
  • Freshly ground black pepper

  • 2 top sirloin steaks, each about 1 pound and ¾ to 1 inch thick
  • 2 bunches Swiss chard, about 1½ pounds total
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large red onion, halved and thinly sliced
  • 4 large garlic cloves, minced
  • ¾ cup dried currants
  • ¾ cup kalamata olives, each cut in half
  • ½ cup pine nuts, toasted

Instructions

  1. To make the glaze: In a small saucepan over high heat, bring the 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 until melted. Season with a pinch of salt and pepper. (If a sweeter glaze is desired, stir in the remaining ½ teaspoon brown sugar.) 

  2. Prepare the grill for direct cooking over high heat (450° to 550°F). 

  3. Let the steaks stand at room temperature for 15 to 30 minutes before grilling. 

  4. Remove and discard the thick center ribs from the chard. Cut the leaves in half lengthwise and then crosswise into ¾- to 1-inch strips.

  5. In a large skillet over medium-high heat, 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.

  6. 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 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.

  7. Cut the steaks across the grain into slices. Serve with the chard and the warm balsamic glaze (reheating it, if necessary) drizzled over the steak slices.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

arleen p

A Knock Out

I do not gravitate to swiss Chards but decided to make this dish for my Italian In-Laws. It was one of the best dishes I've made in a long time. This has now become one of my most requested meals at family gatherings. You will not be disappointed.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Top Sirloin Steak with Balsamic Glaze and Swiss Chard

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