Flat-iron steak is cut from the shoulder but has a texture similar to sirloin, and it has incredible marbling. You might see it labeled “top blade steak” or “patio steak” in different markets. This dish is meaty and fresh all at the same time.


  • 2 bunches swiss chard, stems and ribs removed
  • 4 tablespoons (½ stick) unsalted butter
  • 2 yellow onions, sliced, plus ½ yellow onion, finely diced
  • 2 garlic cloves, finely chopped
  • 4 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon grated nutmeg
  • 2 pounds flat-iron steak
  • Extra-virgin olive oil
  • 3 cups low-sodium beef broth
  • Juice of 1 lemon, preferably Meyer lemon
  • ½ cup good-quality pitted mixed olives
  • 4 (½-inch-thick) baguette slices, grilled


Bring a large pot of salted water to a boil. Add the chard to the boiling water and cook for 5 minutes. Drain the chard and, when cool enough to handle, squeeze dry, and coarsely chop.

Melt 2 tablespoons of the butter in a large, heavy-bottomed pot over medium heat. Add the diced onions and the garlic and cook slowly until the onions are translucent. Add the cream, fold in the chopped chard, and simmer, reducing the cream mixture until thick, about 15 minutes. Add 1 tablespoon salt, ½ teaspoon pepper, and the grated nutmeg.

Melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add the sliced onions and cook until caramel-colored and very soft, 25 to 30 minutes.

Rub the steak with olive oil and season liberally with salt and pepper. Heat a large cast iron or other heavy skillet over high heat. Once the pan is hot, add a 2-count of olive oil. Sear the steak without moving for 5 to 8 minutes on one side, then flip, and sear on the second side for another 8 to 10 minutes. Transfer the steak to a cutting board to rest for 10 minutes. While the steak rests, combine the beef broth, lemon juice, and olives in a saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes.

To serve, slice the steak across the grain in ¼-inch-thick slices. Place a scoop of the creamed chard on the bottom of the plate, and top with a few slices of the steak and a few tablespoons of the olive jus. Serve with the grilled bread topped with the caramelized onions.