Summer grilling sessions beg for steak, especially flavorful and well-marbled strip steaks. We love serving this grilled steak with crispy garlic–studded rainbow chard and Bachan’s Japanese Steak Sauce, which is like a teriyaki sauce but with way more depth and body. You’ll want to put it on everything.
Serves 4 to 6
2 bunches (about ¾ pound) rainbow chard, rinsed
3 tablespoons pine nuts
4 garlic cloves, finely sliced lengthwise
2 tablespoons extra-virgin olive oil, divided
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice
4 1¼-inch thick strip steaks
2 teaspoons kosher salt
1 teaspoon ground black pepper
Bachan’s Japanese Steak Sauce (or your favorite teriyaki sauce)
Start with prepping the chard: Use your hands to strip out tough stems from chard leaves. Slice stems in half lengthwise and cut into 2-inch pieces; set aside. Stack leaves together and slice them crosswise. Set aside.
Heat a large skillet over medium heat. Add pine nuts and carefully toast until light golden brown. Transfer to a plate to cool. Add oil to pan and cook garlic, stirring occasionally, until golden brown, about 2 minutes. Transfer to the plate with the pine nuts. Set pan aside to finish cooking the chard after grilling the steaks.
Start on the steaks: Prepare a grill or grill pan for medium-high heat cooking. Season steaks with salt and pepper on both sides.
Place steaks on the grill and cook 3 minutes; rotate each steak about 90 degrees (this will give you nice grill marks) and cook 3 more minutes.
Flip steaks and repeat grilling and rotating process, cooking until steaks reach desired doneness, about 5 minutes more for medium-rare (145°F internal temperature). Transfer steaks to a cutting board and let rest 10 minutes.
Finish rainbow chard:While steaks are resting, add remaining tablespoon of olive oil to skillet over medium-high heat. Add chard stems and cook, stirring frequently, until they just soften, 2 to 3 minutes. Stir in chard leaves, salt, pepper and lemon juice, stirring, until wilted, about 3 minutes.
Add garlic and pine nuts and toss, then transfer chard to a platter. Slice steaks crosswise and serve with the chard.