Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a large frying pan over a medium heat with the sesame oil and 1 tbsp of water.
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.
Add the soy sauce and rice wine vinegar and cook for another 2-3 minutes.
Heat a griddle pan over a high heat. Rub 1 tsp of olive oil into the steaks, season and sprinkle with the chilli flakes.
Cook for 3 minutes each side, rest for 5 minutes and slice thinly.
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.