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Prep
Difficulty
Easy
Time
Estimate
25 mins
Start with caramelizing the onions for the sauce. Next, chop the veggies for the chard dish and remove the steak from the fridge to take the chill off of it. Add the wine to the sauce. Saute the chard. Start to sear the steak. Finish the sauce. Serve a huge pile of the chard with the steak and Cabernet Cocoa Sauce alongside. Since the sauce & dried cherries provide plenty of carbs we did not include a starchy side, but a few slices of French bread would be lovely for scooping any sauce off the plate at the end.
Cabernet is reduced with a bit of cacao or cocoa powder giving this savory sauce an almost chocolate ganache feel, perfect to drizzle on chicken or steak. For a dairy-free option, substitute a flavorful olive or coconut oil.
Slightly sweet-tart with a touch of spice, tossed with greens, chard or your favorite dark leafy seasonally delightful green.
New York strip steak is crusted with coarsely ground spicy peppercorns and seared to perfection. Most of the time we end up sharing a steak between two people, since about 3-6 ounces is a reasonable serving. If New York strip is unavailable ask for the closest substitute, such as rib eye, porterhouse, even tenderloin or filet mignon. Purchase whole or coarsely ground black peppercorns.
