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Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Serves 4
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| 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 |
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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.
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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.
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WINE RECOMMENDATION: A West Coast Pinot Noir of French Rhone wine will be powerful enough to match the assertive flavors of this dish.
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Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
10g |
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