This rustic dish has a wide variation of flavors. It has an earthiness from the caramelized onions, coupled with the roasted butternut squash to the juice skirt steak. The rainbow Swiss chard adds a savory depth and slightly bitter taste.
Ingredients
- 1 medium-size butternut squash, peeled, seeded, and cut into 1-inch cubes (about 2 pounds)
- 1 ½ tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 medium-size onions, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 pounds skirt steak
- 1 ½ tablespoons extra-virgin olive oil, plus more for grill
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, or as needed
- 2 medium-size garlic cloves, minced
- 2 bunches rainbow Swiss chard, washed, dried, thick stems discarded, cut into 1-inch-wide ribbons
- Kosher salt and freshly ground pepper
Preparation
To make the squash:
- Preheat the oven to 375°
- Lightly grease a baking sheet
- Arrange the squash in a single layer on the prepared baking sheet
- Drizzle with olive oil and season with salt and pepper to taste
- Roast in the oven, turning occasionally, until fork-tender, 25 to 30 minutes
While oven is preheating, make the caramelized onions:
- Heat olive oil in a large skillet over medium-low heat
- Add onions and cook, stirring occasionally, for 20 minutes
- Reduce heat to low and continue to cook, stirring occasionally, until onions begin to brown, about 20 more minutes
- Season with salt; set aside
To make steaks:
- When onions are halfway done, heat a gas or electric grill or cast-iron skillet to/over medium-high heat and brush generously with oil
- Brush the meat with 1 ½ tablespoons of olive oil and season with salt and pepper
- Grill the steaks for 3 minutes
- Using a large spatula, carefully flip the steaks and grill for 3 more minutes
- Remove steaks from heat and let rest for 5 minutes
To prepare swiss chard:
- Heat 1 tablespoon of olive oil in a large sauté pan over medium heat
- Add garlic and cook, stirring frequently, until fragrant, about 1 minute
- Add remaining 2 tablespoons of oil
- In batches, add Swiss chard leaves, ribs, and stalks, allowing each batch to slightly wilt before adding the next batch
- Season with salt and pepper
- Cook until the leaves are wilted and the stalks are slightly tender, about 5 minutes
To serve:
- Thinly slice the steaks across the grain and at an angle
- Place the squash on four plates
- Top squash with some of the Swiss chard
- Add steak slices over the squash and Swiss chard
- Top with caramelized onions
- Serve at once
Serves 4
La Belle Aurore: 75 Pennsylvania Ave., Niantic: 860-739-6767
This recipe appears in The Connecticut Farm Table Cookbook, written by Tracey Mederios and Christy Colasurdo, and is courtesy of La Belle Aurore in Niantic, Connecticut. To hear more about Tracey and Christy’s journey and writing experience, read our Q&A session with the authors.
The Connecticut Farm Table Cookbook: The Countryman Press, Woodstock, Vermont
