Top Sirloin Steaks with Balsamic Glaze and Swiss Chard | Red Meat Recipes | Weber JP

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 455 grams and 18 millimeters to 2.5 centimeters thick
• bunches 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