Wilted chard and beef
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tsp sesame oil
- 600g rainbow chard, stalks cut into 2.5cm pieces and leaves finely shredded
- 5 tbsp light soy sauce
- 1 tsp rice wine vinegar
- olive oil
- 2 (around 350g) fillet steaks
- 1 tsp dried chilli flakes
- large bunch mint, leaves picked
- small bunch Thai basil, leaves picked
- 1/2 lemon, zested
- 1 red chilli, finely sliced
- 1 tbsp black sesame seeds
Method
- STEP 1
Heat a large frying pan over a medium heat with the sesame oil and 1 tbsp of water.
- STEP 2
Add the chard, stir and cover with a lid. Cook for 5 minutes, stirring regularly until the stalks are tender and the leaves have wilted.
- STEP 3
Add the soy sauce and rice wine vinegar and cook for another 2-3 minutes.
- STEP 4
Heat a griddle pan over a high heat. Rub 1 tsp of olive oil into the steaks, season and sprinkle with the chilli flakes.
- STEP 5
Cook for 3 minutes each side, rest for 5 minutes and slice thinly.
- STEP 6
To serve, put the warm chard on a plate and top with the herbs and sliced steak. Finish with the lemon zest, sliced red chilli and sesame seeds.
