Ingredients Instructions

Glaze

3/4 cups good-quality balsamic vinegar 3 teaspoons packed light brown sugar 1/4 cups (½ stick) unsalted butter Kosher salt Freshly ground black pepper

 

2 top sirloin steaks, each about 1 pound and ¾ to 1 inch thick 2 bunches Swiss chard, about 1½ pounds total 4 tablespoons extra-virgin olive oil, divided 1 large red onion, halved and thinly sliced 4 large garlic cloves, minced 3/4 cups dried currants 3/4 cups kalamata olives, each pitted and cut in half 1/2 cups pine nuts, toasted

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1. In a small saucepan over high heat on the stove, bring the balsamic vinegar to a boil. Boil until reduced to 3 tablespoons, 3 to 4 minutes, stirring occasionally. Remove the saucepan from the heat and stir in 2½ teaspoons of the brown sugar. Stir in the butter and cook until melted. Season with a pinch of salt and pepper. (If a sweeter glaze is desired, stir in the remaining ½ teaspoon brown sugar.)
2. Prepare the grill for direct cooking over high heat (500° to 550°F) .
3. Prepare the grill for cooking over high heat (550°F) .
4. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
5. Remove and discard the thick center ribs from the chard. Cut the leaves lengthwise in half and then crosswise into ¾- to 1-inch strips.
6. In a large skillet over medium-high heat on the stove, warm 2 tablespoons of the oil. Add the onion and sauté until it begins to soften, 5 to 6 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the chard by large handfuls and toss with tongs until wilted and almost tender but still bright green, 4 to 5 minutes. Stir in the currants and olives and sauté for 2 minutes more. Season with ¼ teaspoon pepper and salt, if desired (the olives may provide enough salt). Stir in the pine nuts. Keep warm.
7. Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining 2 tablespoons oil. Season evenly with ¾ teaspoon salt and ¾ teaspoon pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
8. Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining 2 tablespoons oil. Season evenly with ¾ teaspoon salt and ¾ teaspoon pepper. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
9. Cut the steaks across the grain into slices. Reheat the balsamic glaze, if necessary. Serve the steaks warm with the chard and the balsamic glaze drizzled over the steak slices.