Sirloin Steak with Garlic Butter by All Recipes

Sometimes the simplest of recipes are the best. This is certainly the case with the top sirloin steak I grilled last night. I snagged a top recipe from All Recipes and I had a delicious dinner in under 15 minutes. Let me give you the run down.

The Recipe

The Good
Under 15 minutes to make
Only 5 ingreadients (two are salt and pepper)
Melts in your mouth

The Bad
None

Overall - 4/5
This recipe is as simple as you can get (especially since it doesn't require marination), and it's tasty too . I must admit, I over cooked this, but it still believe 4 stars is fair. It has a great garlicky flavor with just enough salt and pepper to taste. Also, the melted butter was fantastic on top. I never tried that, but I will definitely be doing that again, whether I use this recipe or another one.

This steak is also great in salads - just slice it up and toss it in. It's fantastic. Definitely better than Alton Brown's recipie. Sorry Alton, your the man, but it's tough to compete with a recipe that calls for steak drenched in butter and garlic sauce.

On a side note I wish I would have taken RemaxRhonda's suggestion and added some mesquite flavor to it. That sounds amazing. 

If Willy Wonka Could Make Vegetables

Umpa, Lumpa, Dippity-dee

When I saw this striking vegetable in the supermarket, I wondered how it managed to hide from me all these years. Maybe it was more me hiding from them. But now that I am exploring vegetables these leafs screamed "Look at me!" I'm a sucker for color; I had to grab a bunch. But how should I prepare them?

I found a delicious and easy recipe for swiss chard from a YouTube channel called Hungry in Brooklyn. The video itself was nicely edited, and I would have believed it if she said this was a new web series for the cooking or travel channel.

In her video, Shea Hess talks to a Chef and a famer to find out some tips on this psychedelic vegetable. Here are a few things to know about swiss chard:

- It is pronounced CHard like Chocolate
- Leafy vegetable similar to spinach
- Member of the beet family
- Spring/fall are the best times to buy

Here is the recipe she used:

Sautéed Swiss Chard with Shallots and Garlic

Strip leaves from the rib (stem)

Cut off ends of rib

Cut the ribs into small 1/4in pieces

Chop 2 shallots

Chop 2 cloves of garlic

2 tbs of olive oil

1/4 cup of white wine

1 tbs of butter

Directions:

Toss olive oil, Chard ribs, shallots, and garlic into pan

Add a little salt

Add the leafs of chard (blanch two minutes before hand)

Add white wine

Cook it down, so the alcohol evaporates

Add butter

The recipe was a little time consuming, only because she says you should blanch the vegetables to reduce bitterness and to prevent burning. Total time to cook was about 25 minutes, but the results were fantastic. Not only were the colors bright and vibrant, but it tasted phenomenal. The center rib from the chard gave the dish a crunchy dimension, and the leaves tasted like a wonderful shade of spinach.  

It was an excellent side dish to steak. The crispy outside of the steak and the crunchy ribs were a good pairing. Also, if you’re looking for a dish to give your dinner a little liveliness, then chard is the way to go. It looks like something out of the Willy Wonka factory, but it tastes so much better.

One thing to note if you are having company or want left overs: the leaves cook down a lot, and I was left wanting more. A whole bunch of chard easily boiled down to about two cups. This was fine for me, but if you’re having guests, or you want to have left overs I would recommend cooking two bunches. 

Check out more of Hungry in Brooklyn’s videos here:

http://www.youtube.com/user/hungryinbrooklyn