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© Meredith Corporation. All rights reserved. Used with permission.
Use your fingers to press the pepper onto both sides of the steaks. Heat oil in a very large skillet over medium heat; cook steaks for 10 to 12 minutes or to desired doneness, turning once halfway through cooking time. Transfer steaks to a serving platter and keep warm, reserving the drippings in the pan. Remove pan from burner.
Carefully stir wine and broth into drippings in the pan, scraping up crusty browned bits. Return to the heat. Bring to a boil; add chard (or spinach). Cover and cook until wilted and tender or about 5 minutes for chard or 2 to 3 minutes for spinach, stirring occasionally.
To serve cut steak into serving-size pieces. Serve chard (or spinach) with steaks.