Skirt Steak Over Roasted Butternut Squash, Rainbow Swiss Chard, Topped with Caramelized Onions
Ingredients
Butternut Squash
- 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
Caramelized Onions
- 2 medium-size onions, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Kosher salt
Steak
- 2 pounds skirt steak
- 1 ½ tablespoons extra-virgin olive oil, plus more for grill
- Kosher salt and freshly ground black pepper
Rainbow Swiss Chard
- 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
Instructions
- 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
- 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
- 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
- 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
- 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
