Updated: Apr 2, 2020
I planted rainbow swiss chard in my garden last fall, and to be honest I haven't done anything with it. We live in the south so fall and winter vegetables will continue to grow until spring. As I was getting my vegetable garden ready for spring I knew I needed to pull it out finally to make space for other things I plan to plant. I wasn't going to let good vegetables go to waste so I thought they would pair nicely with sweet potatoes. While I was out in the garden I thought I might as well pick some fresh herbs and do a nice herb rubbed skirt steak and go with it. It was a perfect balance of fall vegetables and fresh springtime herbs. If you give this recipe a try leave a comment and tell me what you think of it.
Herb Rubbed Skirt Steak with Sauteed Rainbow Swiss Chard & Sweet Potatoes
Herb Rubbed Skirt Steak Ingredients:
2 tbsp olive oil
2 tbsp oregano, minced
4 tbsp parsley, minced
4 cloves garlic, minced
1 tbsp salt
1/2 tbsp pepper
2lb beef skirt steak
In a small bowl mix together the olive oil,oregano, parsley, garlic, salt, and pepper. Evenly rub the mixture onto the skirt steak and set aside in the refrigerator to marinate for at least an hour.
Sauteed Rainbow Swiss Chard & Sweet Potatoes ingredients:
6 cups rainbow swiss chard, washed and cut in bite sized pieces
3 medium sweet potatoes, peeled and cut into chunks
1/2 cup red onion, diced
4 cloves garlic, diced
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil
Heat olive oil in large skillet on medium high heat. Add sweet potatoes and saute for 10 minutes until slightly tender. Remove sweet potatoes from pan and set aside. Add onion, garlic, and swiss chard to pan. Continue to stir while it cooks, cook for roughly 15 to 20 minutes or until chard stems are tender. While chard is cooking pre-heat oven to 400°F. Heat another large oven proof skillet on high heat. Sear skirt steak on both sides for 3-5 minutes, then place skillet in the oven. Cook in oven for 7-10 minutes or until you are satisfied with how well it is cooked. This is for medium well, cook slightly longer or shorter depending on your preference. Remove steak and set aside to rest for 5 minutes before slicing. Once chard is cooked add sweet potatoes back to the pan and give them a quick toss to reheat. Remove from heat and plate.