Kosher Wine and Pepper Steaks with Chard recipe

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Ingredients

1 tablespoon cracked black pepper
2 (8 ounce) kosher chuck steaks, cut 1-inch thick
1 tablespoon olive oil
2 tablespoons low-sodium beef broth
2 tablespoons red wine
1 pound red Swiss chard, stems removed and leaves cut into 1/2-inch strips

Nutrition Info

230 calories
carbohydrate: 5.5 g
cholesterol: 51 mg
fat: 16 g
fiber: 2.2 g
protein: 15.5 g
saturatedFat: 5.4 g
servingSize: -
sodium: 276.9 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Press cracked pepper onto both sides of each steak.

  2. Heat olive oil in a large skillet over medium heat. Add steak, cook until browned, 5 to 6 minutes per side. Remove skillet from heat.

  3. Transfer steaks to a serving platter, reserving drippings in the skillet. Stir beef broth and red wine into the skillet, scraping up browned bits. Return to the heat and bring to a boil. Add chard, cover and cook, stirring occasionally, until wilted, about 5 minutes.

  4. Cut steak into serving-size pieces. Serve with chard.

Recipe Yield

4 servings

Recipe Note

Chuck is kosher equivalent of non-kosher beef top loin. A kosher ribeye is also possible but incredibly expensive. Kosher chuck can be found for 7 dollars a pound on special.

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