Name: Kosher Wine and Pepper Steaks with Chard recipe
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

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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

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