- 1 tablespoon cracked black pepper
- 2 (8 ounce) kosher chuck steaks, cut 1-inch thick
- 1 tablespoon olive oil
- 2 tablespoons low-sodium beef broth
- 2 tablespoons red wine
- 1 pound red Swiss chard, stems removed and leaves cut into 1/2-inch strips
- Press cracked pepper onto both sides of each steak.
- Heat olive oil in a large skillet over medium heat. Add steak; cook until browned, 5 to 6 minutes per side. Remove skillet from heat.
- Transfer steaks to a serving platter, reserving drippings in the skillet. Stir beef broth and red wine into the skillet, scraping up browned bits. Return to the heat and bring to a boil. Add chard; cover and cook, stirring occasionally, until wilted, about 5 minutes.
- Cut steak into serving-size pieces. Serve with chard.