My Valentine is my beautiful 12 year old daughter, Kaia. There is one thing that will always bring a smile to her face and that is STEAK! This particular combination of Seared Steak with Butternut Squash and Swiss Chard Gratin is one that I make fairly often. It is a Plated meal that they offer up quite a bit in the winter months. The only thing I have to change from the original recipe to Keto-fy it is I replace milk with Heavy Whipping Cream and I switch out faux "bread crumbs" for the Panko that they provide. Today I decided to grind down Sonoma Creamery Bacon Cheddar Crisps to be the "bread crumbs" instead of pork rinds- they were a delicious addition!
I have shared the recipe for the Butternut Squash and Swiss Chard Gratin before, but here it is again!
STEP 1: ROAST CUBED BUTTERNUT SQUASH AND SWISS CHARD STEMS
- Heat oven to 425
- Slice swiss chard stems into 1/2" slices, set leaves aside (1 big bunch of swiss chard. I have also used a bag of Kale once when my store didn't have swiss chard)
- Cube the butternut squash (8oz)
- Toss both in olive oil, sprinkle pink salt and pepper, roast for 10-15 minutes
STEP 2: SAUTE CHARD LEAVES
- While squash and stems roast heat 1 tablespoon of olive oil in a pan on medium
- Add 1 clove of garlic minced and 1 shallot thinly sliced into the hot oil, cook for 3 minutes or so
- Slice Swiss Chard leaves thinly and add into the pan, cook down until softened, also about 3 minutes and then add pink salt and pepper
- Turn off heat and add the roasted squash and stems into pan, then add 4oz of HWC, and 2oz of shredded Gruyere
STEP 3: GREASE PAN AND ASSEMBLE
- Transfer everything from the pan into a greased baking dish
- Grind up 1/2 a cup of the Sonoma Creamery Bacon Cheddar Crisps or Pork Rinds in the food processor
- Sprinkle on top of veggie/chard mixture in the baking dish, then sprinkle 2 tbsp of parmesan cheese on top of that. Then I add a tiny bit more olive oil on top just to help get it crispy.
- Cover gratin loosely with tin foil, bake for 5-7 minutes covered, then pull tin foil off and cook 5-7 minutes more until topping is crispy and bubbly!
WHILE THE GRATIN IS BAKING COOK THE STEAK!
I patted the 2 steaks with paper towels to get them dry and then I added a lot of pink salt and pepper to both sides. Then the pans go into a skillet on medium heat with simmering olive oil.
- Steaks cook for 6 minutes per side
- Then place on plate to rest for at least 5 minutes
While the steaks rest you will turn the juices from the meat into a delicious red wine pan sauce!
- Add thinly sliced shallots and cook for 3 minutes in the meat juices over medium heat
- Then turn heat up to medium high and add 1/3 cup of red wine and cook 2 minutes or until sauce is reduced by half.
- Then remove sauce from heat and add 1 tbsp of butter, stir to combine
Cut steaks against the grain, place red wine sauce on top!
Pull the Gratin out of the oven and cut a big ol' piece!
Then after we devoured the meal it was time for my daughter's specialty, dark chocolate covered strawberries! She loves making these and it is beyond easy. She melts 1 bar of Simply Lite Dark Chocolate with 2oz of Heavy Whipping Cream at 50% power for 1 minute (checking on it once at about 40 seconds). Then stirs and dips! Then they get placed in the fridge until chocolate sets.