Flank Steak With Creamed Swiss Chard And Pine Nuts Recipes

HEALTHY CREAMED SWISS CHARD WITH PINE NUTS

Steps:

• Combine the Swiss chard, onions and 1/2 cup water in a large pot. Bring to a simmer over high heat, lower the heat to medium, cover and cook, stirring frequently, until the chard is very tender, about 15 minutes.
• Meanwhile, combine the cream cheese, nutmeg and 1/4 cup water in a medium saucepan. Place over medium heat and cook, whisking frequently, until the cheese melts and the mixture just bubbles around the edges. With a slotted spoon, transfer the chard to the pan with the cheese mixture (leave any excess liquid in the pot). Mix well and season with salt and pepper. Garnish with the pine nuts.
• Calories: 100 Fat: 6 grams Saturated Fat: 2 grams Protein: 5 grams Carbohydrates: 9 grams Sugar: 4 grams Fiber: 2 grams Cholesterol: 10 milligrams Sodium: 340 milligrams

CREAMED CHARD

Steps:

• Separate the stems and leaves of 2 bunches rainbow chard; coarsely chop. Cook the stems, 1 sliced garlic clove and a pinch of salt in olive oil, covered but stirring occasionally, 6 minutes; transfer to a bowl. Cook the leaves, stirring, 5 minutes. Add 1/2 cup cream; simmer 3 minutes. Stir in the stems, lemon juice, salt and pepper.

CLASSIC SUYA

Steps:

• Preheat an outdoor grill or grill pan to medium-high heat. Brush the grill grates with oil.
• Season the steak lightly with salt and pepper. Grill, turning once, until the steak is charred on both sides, 3 to 4 minutes per side for medium rare. Remove to a cutting board and let rest for 10 minutes.
• Cut the rested flank steak into small cubes (about 1/2 inch in diameter). Transfer to a bowl and add the red onion. Sprinkle with the Suya Spice Mix and drizzle with the olive oil. Toss well.
• Pile the steak and onion on a serving platter and add the tomatoes and cucumber in a pile. Sprinkle with more Suya Spice Mix and serve with sliced baguette.
• Put the peanuts in a blender or electric spice grinder and pulse until fine and powdery but not pasty. Add the ginger, cayenne, onion powder, garlic powder and salt as desired and blend just to combine. Transfer to an airtight container. The suya spice will keep for several weeks in a cool, dry place.