Grilled Hanger Steaks with Swiss Chard and Tomato
Throughout his career, Chef JD Fratzke has earned a reputation for cooking meat to perfection. Do as JD says to do, and you, too, can cook steak to perfection. If preferred, sirloin or flap steak can be used in this recipe instead of hanger steaks.
Ingredients
For steaks
- 2 10- ounce hanger steaks trimmed
- kosher salt to taste
- black pepper ground fresh, to taste
- olive oil
- optional: blue cheese for serving
For swiss chard and tomato
- 8 ounces heirloom tomato diced, room temperature
- 1 lemon juiced
- 2 scallions rinsed and chopped
- 1 teaspoon fresh thyme chopped
- 2 cloves garlic peeled, thinly sliced
- 1 bunch Swiss chard rinsed, stemmed, chopped
- 2 ounces white wine
Instructions
For the Steak
- Heat a grill to medium high heat.
- Season hanger steaks generously with salt and pepper. Lightly drizzle with olive oil. Set aside at room temperature.
- Grill steaks over high heat for 3 to 4 minutes on each side for medium rare. Remove steaks and let rest for 10 minutes.
For the Swiss Chard and Tomato
- Place diced tomato in a non-reactive bowl. Add a few generous pinches of salt 1 tablespoon of lemon juice, 2 tablespoons of olive oil, scallions, and thyme. Stir to coat evenly and leave at room temperature.
- Heat a cast iron pan or heavy skillet to medium heat. Add 2 tablespoons olive oil; when warm, add sliced garlic. When garlic starts to soften and cook around the edges, add all the chard and wine. Stir vigorously to wilt chard, then reduce heat to low and cook until wine has reduced by about half. Add half of the remaining lemon juice, season with salt and pepper, taste and add more seasoning and lemon juice to taste.
To Plate:
- Slice steaks against the grain. Add any juices from the steaks to the tomato mixture.
- Divide the swiss chard between 4 plates. If using bleu cheese, add pieces of it to the hot chard on the plate. Add the tomatoes with juices and top with the hanger steaks.