I do still cook new recipes. Really. We have just gotten lazy about taking pictures and my meal planning has gotten a little predictable because life has just gotten so busy. Crock pot tacos, pasta, oven roasted chicken . . . you know, we’re still eating good food, it’s just not exciting enough to share with the world! One night I decided to shed the ‘same-ol, same-ol’ that we were slipping into, try a new vegetable AND make good use of the mint overtaking my garden. The mint replaces the typically used parsley in the chimichurri sauce. I was curious how mint would play with garlic, but it brought a freshness that parsley couldn’t bring.
The creamed swiss chard was a play on creamed spinach that you typically find in steakhouses. I could only find red swiss chard which made the bechamel sauce turn pink! It was kinda funny to dig in and see that! But it was delicious! Definitely a rich, decadent side dish.
fresh ground black pepper
1/2 C packed mint
1 clove garlic pressed or finely minced
1/4 C olive oil
1/4 tsp salt
1/2 lime juiced
If you just took the steaks out of the fridge give them 45 minutes to an 1 hour to come to room temperature. Rub both both sides of the steak with some olive oil and sprinkle a large pinch of salt and black pepper on both sides.
For the sauce, put all the ingredients in a blender or food processor and puree. If you’re doing it by hand, you can mince the mint with sharp knife then combine the ingredients in a bowl.
Grill steaks to desired doneness, 5-7 minutes on each side is a good place to start. Serve immediately with the chimichurri sauce.
1 Tbs butter
1 Tbs flour
2/3 C milk (use 1/3 C milk and 1/3 C cream for something creamier)
1/2 tsp salt
1/4 tsp truffle oil
for the creamed chard
2 C cooked squeezed and chopped swiss chard (about 1 bunch)
1/2 C grated Gruyere
fresh ground black pepper
Melt the butter in a small saucepan over medium low heat. Add the flour and stir together to form a paste, continue to stir and cook for a minute or two. Take the pan off the heat and with a whisk in hand, add the milk and whisk until all the chunks of roux have dissolved.
Put the pan back over medium heat and stir with a silicon spatula making sure to scrape up the bottom and sides of the pan to keep the bechamel from burning. Add the salt and continue to cook and stir until it’s about the consistency of gravy. Take it off the heat then add the truffle oil stirring to combine.
For the chard, seperate the white stems (or red!) from the leafy part and boil the stems in salted water until almost tender. Add the leaves and blanch for about 1 minute. Drain and rinse with cold water until it’s cool enough to handle. Grab a handful of chard and squeeze out enough water so the leaves aren’t watery.
Chop the chard up and add it to a bowl with the bechamel and about 1/4 cup of grated Gruyere. Mix in some fresh ground black pepper and taste for salt (adding more if need be). Divide between 4 ramekins. Top with the rest of the Gruyere and put it under a broiler until the sauce is bubbly and the cheese is melted and brown.