Grilled Swiss Chard Steak Salad

Edna Davis


This is a wonderful recipe that you and your family will enjoy,it's easy to make and easy on your wallet.

The very first time I made this salad my family and friends spoke so highly about it. Now, I am asked to make this salad for most of our family gatherings. Happy eating

pinch tips: How to Clean Your Oven Without Chemicals





Blue Ribbon Recipe

Notes from the Test Kitchen:
What a different salad! Swiss chard is always yummy. The cream and the Parmesan really made for a great "dressing." I loved all the different flavors in this tasty recipe.



4, 4 oz
steaks, thinly sliced
4 c
swiss chard, chopped
whole onion, sliced
red onion, finely chopped
green pepper, chopped
garlic cloves, chopped
2 Tbsp
balsamic vinegar
1/2 c
heavy whipping cream
1/2 c
parmesan cheese, grated
2 tsp
garlic powder
2 tsp
seasoning salt
2 tsp
black pepper
2 tsp
onion powder
4 Tbsp
olive oil, extra virgin

Directions Step-By-Step

Preheat griddle to medium heat, add 2 tablespoon of olive oil.
Season steaks with 1 tsp of seasoning salt, 1 tsp of garlic powder and 1 tsp of black pepper, and 1 tsp of onion powder, coat both sides, and rub into steaks thoroughly. Saute meat on both sides for 4 minutes. Remove from griddle and set aside.
Meanwhile on the same griddle, add the remaining olive oil, garlic, bell peppers and red onions, sauté for 3 minutes, stir in the swiss chard and cook until tender, about 3 minutes, add heavy cream milk, stir in parmesan cheese, remaining seasoning salt, garlic powder and black pepper. Turn off the heat, cover and set aside.
In a saucepan over medium-low heat sauté white onions, add balsamic vinegar, cook until onions become tender to touch or for 7 minutes, stir constantly. Remove from heat.
Arrange red leaf lettuce on a decorative plates, add a spoonful of sauté onions on top of red leaf lettuce, and then place the steak on top, then add a spoonful of creamy swiss chard, layer with another spoonful of onions, top with another thinly sliced steak, then top with creamy chard.

For additional garnishing, use the red swiss chard stems, cut into julienne sticks, using five sticks per plate, and use some for dicing to sprinkle on top. 4 per serving.

About this Recipe

Course/Dish: Beef Salads
Main Ingredient: Beef
Regional Style: American