Seared Steak with Braised Leeks and Chard

Photo: Jason Wallis; Styling: Cindy Barr  

If you have 30 minutes, then you have time to put Seared Steak with Braised Leeks and Chard on the dinner table. If you want a more budget-friendly option, swap in some stemmed kale for the Swiss chard.


Yield: Serves 4 (serving size: 1 steak and 1/2 cup chard mixture)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 243
  • Fat: 9.9g
  • Saturated fat: 4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 26.8g
  • Carbohydrate: 9.4g
  • Fiber: 1.5g
  • Cholesterol: 79mg
  • Iron: 3.7mg
  • Sodium: 414mg
  • Calcium: 83mg


  • 4 (4-ounce) beef tenderloin steaks
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 teaspoons butter
  • 1 teaspoon mustard seeds
  • 2 cups thinly sliced leek
  • 1/4 cup dry white wine
  • 3/4 cup unsalted beef stock (such as Swanson)
  • 1 tablespoon Worcestershire sauce
  • 4 cups chopped Swiss chard


  1. 1. Sprinkle steaks with 1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add butter and mustard seeds to pan. When mustard seeds begin to pop, add leek to pan; cook 2 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid evaporates, stirring constantly. Add stock and Worcestershire sauce to pan; cook 4 minutes or until leek is tender. Add remaining 1/8 teaspoon salt and chard; cook 2 minutes or until chard is wilted, stirring occasionally. Serve chard mixture with the steaks.

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