Top Sirloin Steaks with Balsamic Glaze and Swiss Chard | Red Meat Recipes | Weber CA
Keywords
- Weber
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Cooking tools:
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Ingredients
- 180 milliliters good-quality balsamic vinegar
- packed light brown sugar
- 55 grams (½ stick) unsalted butter
- Kosher salt
- Freshly ground black pepper
- top sirloin steaks, each about 450 grams and 2 to 2.5 centimetres thick
- bunches of Swiss chard, about 680 grams total
- extra-virgin olive oil, divided
- large red onion, halved and thinly sliced
- large garlic cloves, minced
- 120 grams dried currants
- 95 grams kalamata olives, each pitted and cut in half
- 70 grams pine nuts, toasted
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