Seared Steak & Swiss Chard with Harissa

Red pepper, minced mint and rosemary add flavor to this zesty harissa sauce.

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Ready in 20 minutes • Makes 2 servings



  • 4 oz extra-lean red meat
  • 1 bunch (200 g) Swiss chard
  • 4 cups romaine lettuce
  • 1 cup cooked brown rice
  • 1/8 red onion, cut into thin slices

Harissa Paste

  • 1 red bell pepper, deseeded and chopped
  • 1 tbsp olive oil
  • 2 tbsp minced mint
  • 2 tsp minced rosemary
  • 1/8 tsp sea salt
  • 1/8 tsp ground black pepper


  1. Cut meat crosswise on the bias into 2″ long, thin slices (about 1/8″ thick).
  2. In a blender or food processor, combine harissa paste ingredients. Place steak slices on a plate and smear with pepper paste. Cover and refrigerate while you prepare the rest of the ingredients.
  3. Remove center ribs from the Swiss chard, chop ribs into small pieces and set aside in a bowl. Chop the chard leaves and set aside in another bowl. Chop romaine leaves and set aside in a separate bowl.
  4. Meanwhile, reheat brown rice in a saucepot.
  5. Heat a skillet on medium-high heat. Add a few drops of water. Once the water starts to sizzle, add the chard ribs and onions. Saute until the onions are soft, about 5 minutes. Add the beef to the same skillet, sear for 3 minutes, then flip and sear for 2 more minutes. Remove beef, onions and Swiss chard ribs and set aside on a plate. Keep covered.
  6. Use the same skillet to sear the Swiss chard leaves for about 2 minutes. Divide the romaine lettuce between two plates. Top each plate with 1/2 cup of brown rice and half of the Swiss chard leaves. Add the beef, chard stems and onions. Serve.

Nutrients per serving: Calories: 343, Total Fats: 11 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 51 mg, Sodium: 398 mg, Total Carbohydrates: 34 g, Dietary Fiber: 7 g, Sugars: 4 g, Protein: 27 g, Iron: 6 mg

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