from the San Francisco Chronicle, January 9, 2008
via Jeanne Milligan
serves 4
1 tablespoon olive oil, plus more for searing the steak
1 cup cracked wheat (bulgur)
11/4 cups boiling water
1/2 teaspoon Kosher salt plus more to taste
1 1/2 pounds boneless steak such as New York
freshly ground pepper
1 onion, halved and thinly sliced
2 cloves garlic, thinly sliced
2 bunches Swiss chard, stems removed and leaves ripped into pieces
In a heavy stockpot or Dutch oven, heat the olive oil briefly over medium heat. Add the cracked wheat and stir to coat the grains with oil, then cook, stirring occasionally, until it smells toasty and gets dry, about 3 minutes. Remove the pan from the heat briefly, then carefully add the boiling water. Return to the heat, add the salt and return to a boil. Cover and cook on low for 5 to 8
minutes, or until the grains have absorbed most of the water. If the grains are still very hard, add 1/4 to 1/2 cup of boiling water and cook an additional 2 to 4 minutes, until the grains are chewy but not crunchy. Remove from the heat, keep covered, and let rest until tender but still with a bit of bite, 10 to 15 minutes. Place in a serving bowl.
Meanwhile, season the steak well on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat until very hot, then add enough oil to just coat the bottom of the pan. When the oil is quite hot, add the steaks. Cook about 6 minutes per side for medium-rare. Add the onions to the pan about halfway through and brown, stirring often. Remove the steak from the pan and
tent with foil. Place the onions on top of the cooked cracked wheat. Add the garlic, then fill the pan with chard. Stir and cook over medium heat until wilted, then add more chard, seasoning lightly with salt. When all the greens are added, cover and cook until fully cooked, 2 to 4 minutes. Adjust seasoning. Slice the steak and serve it over the wheat with the greens.
This is another real comfort food dish, easy to make but really satisfying.
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