Rib-eye with red-pepper swiss chard and oyster mushroom with garlic essence (yep, I said, "essence")
Prep time: 15 mins
Cook time: 15 mins
1 lb rib-eye
1 bunch swiss chard, stems removed and leaves roughly chopped
1/2 lb yellow or grey oyster mushrooms, petals only
3 garlic cloves, thinly sliced
1 tsp red pepper flakes
Preheat oven to 425. Salt and pepper one side of rib-eye. Set aside. Wash and roughly chop chard. Wipe clean mushrooms, roughly chop. In hot, dry saute pan (NOT a non-stick) sear both sides of steak, one side at a time, 2 minutes each side until dark, golden brown. Place steak, on the skillet, in the hot oven.
For rare steak, meat should register 125 degrees, which could take as little as 4 minutes once you put it in the oven and the steak will also need about 5 minutes to rest out of the oven to seal in the juices. so time the chard and mushrooms accordingly as they take only 5-6 minutes to cook.
Heat two non-stick pans to medium-high and drizzle approximately 2 tbls of olive oil in each. In one pan, add red-pepper flakes and all but 3 slices of garlic. When oil is hot and rippling, add swiss chard. With tongs, toss well and cover. In remaining pan add 3 slices of garlic to oil and add mushrooms. Toss to cover petals with oil and watch closely. Mushrooms will shrink and become very moist when done.
I'm telling you, this is a fucking awesome dinner. The oyster mushrooms are delicate and earthy and are really complimented by the garlic infused oil, the swiss chard has a texture with more bite than spinach and a more robust flavor showcased by the red-pepper, and the steak is juicy and tender due to searing it on both sides. I'm sure I'd pay $35 at a restaurant for something like this, at least.
There's nothing better than simple, straight forward food.