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Garlic-Stuffed Rib-Eye Steaks with Creamy Garlic Chard

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Source: Beef for All Seasons

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  Serves 4

As the title suggests, you've got to like garlic to fully enjoy this dish. It'll keep vampires away, that's for sure! If you prefer the garlic flavor a bit more mellow, you can roast the garlic cloves first; cook in the oven at 350 degrees for 10 minutes or dry-sauté in a heavy pan for about 5 minutes. For chile lovers, you might want to add some pep to the steaks by also adding some serrano or jalapeno slivers.

RECIPE INGREDIENTS

For Steaks:

4 rib eye steaks, 8 ounces each and about 1 inch thick

8 garlic cloves, cut into slivers

2 tablespoons olive oil

For Creamy Garlic Chard:

3 tablespoons butter

1 pound red chard, stems removed and cut in half crosswise

2 garlic cloves, minced

1 cup finely sliced onion

1/4 cup heavy cream

1/8 teaspoon nutmeg, or to taste

DIRECTIONS

FOR STEAKS: Stab the steaks on both sides with a sharp knife to make incisions and place the garlic slivers in the slits. Season the steaks with salt and pepper. Heat half of the oil in a heavy skillet or sauté pan and sauté 2 of the steaks over medium-high heat for about 3 minutes on each side for medium-rare, about 4 minutes for medium, or to desired doneness. Keep warm. Repeat for the remaining steaks.

FOR CREAMY GARLIC CHARD: To prepare the chard, heat 2 tablespoons of the butter in a sauté pan, add the chard, and cook over medium-high heat for 2 minutes, tossing frequently until wilted. Meanwhile, in a separate sauté pan, heat the remaining 1 tablespoon of butter. Add the garlic and onion and sauté for 5 minutes over medium-high heat until soft and translucent. Add the cream and bring to a boil. Add the chard and cook for 1 minute. Season with the nutmeg, salt, and pepper, and serve with the steaks.

WINE RECOMMENDATION: A West Coast Pinot Noir of French Rhone wine will be powerful enough to match the assertive flavors of this dish.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

609

Fat. Total:

41g

Fiber:

Carbohydrates, Total:

10g

Sodium:

366mg

% Cal. from Fat:

61%

Cholesterol:

178mg

Protein:

50g

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