Sirloin Steaks with Garlicky Swiss Chard  Fresh Swiss chard puts a summery spin on this basic seared steak. It's perfect for a quick weeknight dinner: after the steaks sear, they finish cooking in the oven while you cook the chard. Serves four. What You'll Need 2 lb. sirloin steak, 1 inch thick 1-1/2 tsp. dried rosemary, coarsely chopped Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 3/4 cup dry red wine, such as merlot 4 large cloves garlic, minced 2 Tbs. red wine vinegar 1 tsp. granulated sugar 1/2 tsp. Dijon mustard 2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped 2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional) Make it a meal:Serve with Roasted Red, White, and Purple Potatoes, which can roast right alongside the steak at 400 degrees (though they'll need to begin roasting before the steak goes in). More Steak Recipes  More Recipes For Greens  All Recipes  Fine Cooking Magazine Subscribe Renew Give a Gift  Salad for Dinner Simple recipes for salads that make a mealShop more cookbooks, CDs, DVDs, Videos and more!

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