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TOMATO CHIPOTLE FLANK STEAK OVER LEMON GARLIC SWISS CHARD

Fresh organic Swiss Chard – simply delicious.  Add a marinated Flank Steak on top – heaven.  This was market bought Swiss Chard, as mine are still very small.

This has been a very strange summer.  It was a very cool spring and a very late start to the summer.  We even had one full day and night of thunder and lightning – very rare for our area. (I love thunder and lightening!)

One tomato plant has gone into the garbage – can’t even compost it because of fungus.  Some of the zucchini is rotting before it has a chance to develop.  The green beans?  Not sure how they will do.

A week or so later and finally we have good sun and some heat.  There may yet be hope…when it comes to the garden I am ever the optimist! (mercy, here we are in August, one month left!)

In the meantime, here is a lovely meal to share…thankfully, there are still parts of our area that are producing good, organic fresh vegetables.

RECIPE:

1 lb. Flank Steak

Marinade:

1/4 cup Tomato Juice

2 Tblsp. Tamari Sauce

1 Tblsp. Olive Oil

2 minced garlic cloves

1/2 tsp. Smoked Paprika

1/8th tsp. Chipotle Chili Pepper

Topping:  Feta Cheese

LEMON GARLIC SWISS CHARD:

5 cups of chopped fresh Swiss chard stems included

3 minced garlic cloves

2 Tblsp. Extra Virgin Olive Oil

1 Tblsp. butter

juice of 1/4 fresh lemon

lightly salt and pepper

In a bowl combine the marinade ingredients.  Add the steak to a covered dish, and pour over the marinade, turning the steak to cover.  Cover the dish and refrigerate for at least 2 1/2 hours or over night.

Remove the steak from the marinade, and using your clean hands, wipe off any extra marinade back into the container. Put the flank steak onto a baking sheet lined with tin foil and allow to come to room temperature for 30 minutes.  Meanwhile, preheat your oven to broil, and pour the marinade into a small saucepan.

Bring the marinade to a boil, turn down to a simmer.  Stir frequently and reduce until half.  (actually I reduced to 1/4 being the germafobe that I am)

Broil the steak for about 7-8 minutes per side.  Transfer to a platter to rest about 10-12 minutes.

Meanwhile make the Lemon Garlic Swiss Chard.

Heat up a frying pan on medium heat with the Olive oil and butter.  Add the Swiss Chard stems, and saute for five minutes.  Turn down the heat to low, then add in the garlic, and lemon juice, stirring until fragrant.  Add in the Swiss Chard and saute for about 5 minutes.

Slice the steak on a diagonal, and pour over the reduced sauce.

To a dinner plate add a good serving of the Lemon Garlic Swiss Chard.  Add a few slices of the Flank Steak on top of the Swiss Chard, and then sprinkle crumbled Feta Cheese over top.  Serve with steamed vegetables.  So tasty!

4 comments to TOMATO CHIPOTLE FLANK STEAK OVER LEMON GARLIC SWISS CHARD

  • This dish looks so very yummy, especially the chard! I hope your summer gets warm and sunny enough to coax your garden into producing. We are getting next ti nil right now too, but we have the opposite problem – too much heat, not enough rain.

  • Ina

    Thanks Erin! This week is supposed to be sunny all week – finally! Wish we could trade weather for a little while! :)

  • What a fabulous meal, Ina! Everything was way ahead of schedule here this year, and I just read that huge apples are being harvested not far from us. That is the earliest ever! But that’s up in the foothills of the mountains. In the mountains, there was a late frost and most orchards completely lost their apples. Around here so many crops have succumbed to heat and drought. :-( The poplar leaves are turning yellow and dropping some leaves so I’m wondering if we’ll have an early fall.

    Shirley

  • Ina

    Thanks Shirley! Wow, the weather patterns are really drastic this year don’t you think? We have now just had two hot days of summer – and it only started on August 4th! Apples already? That does seem early…usually I love fall, but with our summer I don’t want fall until October! :)

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