## Grilled Swiss Chard Steak Salad: A Symphony of Flavors ##
Get ready to tantalize your taste buds with a culinary masterpiece – Grilled Swiss Chard Steak Salad. This vibrant salad combines the earthy goodness of Swiss chard, the smoky char of grilled vegetables, and a medley of tangy, sweet, and savory flavors. Featuring three distinct recipes – Grilled Swiss Chard Steaks, Grilled Vegetable Skewers, and a tangy Lemon-Tahini Dressing – this dish is a symphony of textures and flavors that will leave you craving more.
The Grilled Swiss Chard Steaks are the heart of this salad, showcasing the unique flavor and texture of Swiss chard. Marinated in a blend of aromatic herbs, garlic, and lemon, the chard steaks are grilled to perfection, resulting in a tender, slightly charred exterior and a tender, juicy interior. Paired with Grilled Vegetable Skewers, featuring an array of colorful vegetables like zucchini, bell peppers, and mushrooms, this salad bursts with smoky, caramelized flavors.
To complete this culinary journey, the Lemon-Tahini Dressing adds a burst of brightness and tang to the salad. Made with a harmonious blend of fresh lemon juice, creamy tahini, tangy yogurt, and a touch of honey, this dressing brings all the elements of the salad together, creating a cohesive and delightful experience.
Whether you're seeking a vibrant main course or a delightful side dish, Grilled Swiss Chard Steak Salad is sure to impress. Its unique combination of flavors, textures, and colors makes it a feast for the eyes and the palate. So, gather your ingredients, fire up the grill, and embark on this culinary adventure.
GRILLED SWISS CHARD STEAK SALAD
What a different salad! Swiss chard is always yummy. The cream and the Parmesan really made for a great "dressing." I loved all the different flavors in this tasty recipe.
Provided by Edna Davis
Categories Beef Salads
Number Of Ingredients 15
Steps:
- 1. Preheat griddle to medium heat, add 2 tablespoon of olive oil. Season steaks with 1 tsp of seasoning salt, 1 tsp of garlic powder and 1 tsp of black pepper, and 1 tsp of onion powder, coat both sides, and rub into steaks thoroughly. Saute meat on both sides for 4 minutes. Remove from griddle and set aside.
- 2. Meanwhile on the same griddle, add the remaining olive oil, garlic, bell peppers and red onions, sauté for 3 minutes, stir in the swiss chard and cook until tender, about 3 minutes, add heavy cream milk, stir in parmesan cheese, remaining seasoning salt, garlic powder and black pepper. Turn off the heat, cover and set aside.
- 3. In a saucepan over medium-low heat sauté white onions, add balsamic vinegar, cook until onions become tender to touch or for 7 minutes, stir constantly. Remove from heat.
- 4. Arrange red leaf lettuce on a decorative plates, add a spoonful of sauté onions on top of red leaf lettuce, and then place the steak on top, then add a spoonful of creamy swiss chard, layer with another spoonful of onions, top with another thinly sliced steak, then top with creamy chard. For additional garnishing, use the red swiss chard stems, cut into julienne sticks, using five sticks per plate, and use some for dicing to sprinkle on top. 4 per serving.
SEARED STEAK WITH CHARD SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the chard in a bowl. Heat a large skillet over medium-high heat.
- Add 1 tablespoon olive oil and the bread cubes and season with salt and pepper. Cook, tossing, until toasted, 4 to 5 minutes. Add to the chard.
- Add the anchovies to the skillet, mashing them with a whisk. Add the garlic and 2 tablespoons olive oil and cook until the garlic is golden, about 45 seconds. Add the tomatoes and warm slightly, then whisk in the lemon juice and season with salt and pepper. Pour the warm dressing over the chard, toss and set aside to wilt.
- Wipe out the skillet and place over high heat. Sprinkle the steak on both sides with the mint, and salt and pepper to taste. Add the remaining 1 tablespoon olive oil to the skillet. Sear the steak until browned on the bottom, about 5 minutes. Turn and cook until browned on the other side, 3 to 4 more minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes.
- Add the feta to the chard salad and toss. Thinly slice the steak and serve with the chard salad.
Nutrition Facts : Calories 484, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 88 milligrams, Sodium 1,304 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 44 grams
GARLICKY SAUTEED SWISS CHARD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.
GRILLED SWISS-CHARD STEMS WITH ROASTED GARLIC OIL
Don't throw all those Swiss-chard stems away. Not everyone is a fan of including them with sautéed greens, but here's a plan for the rest of us who love their texture and flavor. Prepare to blanch, blister and then dress these stems in an intense garlic oil. With a little lemon and salt to perk the taste buds, you've got a new favorite side dish.
Provided by Gabrielle Hamilton
Categories quick, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil.
- Strip the chard leaves from the stems using a knife, scissors or simply your hands. Reserve the leaves for another use.
- Trim the bottom 1/8 inch of the chard stem, to remove the dry, discolored bit. Clean the stems by submerging in cold water and rinsing thoroughly.
- Aggressively season your boiling water with kosher salt.
- Working in batches, blanch the chard stems until tender, about 5 minutes. Drain well, and let cool on a baker's rack or in a colander to continue draining.
- Grill blanched, dry chard stems evenly on both sides until charred and blistered here and there, like perfect pizza crust looks from a wood oven.
- Cut the stems into batons, and thoroughly dress the stems with roasted garlic oil (see recipe), a few drops of lemon juice and a few flakes of Maldon salt.
STEAK WITH SWISS CHARD AND GARLIC BREAD
Hearty and satisfying, this steak dinner skips the de rigueur potatoes and opts instead for leafy Swiss chard and crusty garlic bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat broiler, with rack in middle position. In a small saucepan, heat oil and garlic over medium-high until oil bubbles at edges. Add 1 teaspoon garlic oil to a large skillet and heat over medium-high. Season steak with salt and pepper and cook, in batches if necessary, until well browned and medium-rare, 5 to 7 minutes, flipping halfway through. Transfer to a cutting board, tent with foil, and let rest while preparing vegetables.
- Return skillet to medium heat and add garlic slices and 2 teaspoons garlic oil. Add chard stems and cook, stirring occasionally, until crisp-tender, 3 minutes. Add leaves and season with salt and pepper. Cover, reduce heat to medium, and cook until leaves are wilted, 3 minutes. Meanwhile, brush bread with remaining garlic oil, season with salt and pepper, and broil until golden and crisp, 2 minutes. To serve, thinly slice steak against the grain and serve with chard and garlic bread.
Nutrition Facts : Calories 537 g, Fat 28 g, Fiber 4 g, Protein 31 g
SAUTE-STEAMED SWISS CHARD
Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- With a chef's knife or your hands, separate leaves from stems. Cut stems crosswise into 1/2-inch pieces; set aside. Stack leaves, roll them, and cut crosswise into 1/2-inch ribbons. Set aside, keeping separate from stems.
- In a large heavy pot or Dutch oven, heat oil over medium heat. Add garlic and cook until golden, about 1 minute. Stir in chard stems; reduce heat to medium-low, cover, and cook, stirring occasionally until stems have softened, 3 to 5 minutes. Add damp chard leaves and 1/2 cup of water. Cover and cook, stirring occasionally, until the greens are completely wilted and tender, 3 to 6 minutes. Season with salt and pepper. Serve immediately on a platter or in a bowl, with lemon wedges on the side.
Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 3 g
GRILLED SWISS-CHARD PACKETS
Swiss chard is much like spinach but with larger and sturdier leaves. It provides a neat package for the tomato and melted mozzarella inside.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 20
Number Of Ingredients 5
Steps:
- Remove 20 of the largest Swiss-chard leaves from the heads without tearing and set aside. Reserve remaining chard for another use.
- Bring a large pot of lightly salted water to a boil. Have a bowl of ice water ready nearby. Plunge one or two leaves into boiling water for about 10 seconds, just until wilted. Place in ice water until cool, then drain on paper towels. Repeat with remaining leaves.
- Cut tomatoes into 1/4-inch slices. Cut cheese into 1/4-inch slices and trim to approximate size of tomato slices.
- Start a medium-size charcoal fire; when coals are hot, place grill as close to them as possible.
- To assemble Swiss-chard packets, first place a Swiss-chard leaf facedown on a work surface. Cut out thickest part of stalk to about halfway up the leaf. Place a tomato slice in center of Swiss-chard leaf, top with slice of cheese, sprinkle with salt and pepper, and drizzle with olive oil. Fold bottom part of leaf over contents, then fold in sides; fold down top to enclose contents completely. Brush both sides lightly with olive oil, and place on grill. Grill for about 1 to 2 minutes on each side, until lightly charred and heated through. Serve immediately.
Tips:
- Tenderize Swiss Chard: To make the Swiss chard more tender and easier to eat, blanch it in boiling water for a few seconds before grilling.
- Enhance Flavor: To add more flavor to the Swiss chard steaks, marinate them in a mixture of olive oil, lemon juice, garlic, and herbs like thyme or rosemary before grilling.
- Choose the Right Steak Thickness: For best results, use Swiss chard leaves that are about ¼ inch thick. Thinner leaves may burn easily, while thicker leaves may not cook evenly.
- Grill at High Heat: Grill the Swiss chard steaks over high heat to get a nice charred flavor. This will also help to prevent the leaves from becoming too limp.
- Use a Grill Pan: If you don't have a grill, you can cook the Swiss chard steaks in a grill pan over medium-high heat. This will give you similar results to grilling outdoors.
- Serve Immediately: Grilled Swiss chard steaks are best served immediately after they are cooked. This will ensure that they are still warm and tender.
Conclusion:
Grilled Swiss chard steak salad is a delicious, healthy, and versatile dish that can be enjoyed as a main course or side dish. With its bold flavors and vibrant colors, this salad is sure to impress your taste buds. Whether you choose to grill the Swiss chard steaks outdoors or in a grill pan, be sure to follow these tips for best results. Experiment with different marinades and toppings to create a salad that is uniquely yours.
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