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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.

Christine Burns Rudalevige
Recipe by Cooking Light December 2013

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Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 1 steak and 1/2 cup chard mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

243 calories; fat 9.9g; saturated fat 4g; mono fat 3.5g; poly fat 0.5g; protein 26.8g; carbohydrates 9.4g; fiber 1.5g; cholesterol 79mg; iron 3.7mg; sodium 414mg; calcium 83mg.
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