Ribeye with Balsamic Shallots & Rainbow Chard
A modest portion of juicy ribeye pairs with tangy shallot relish, garlicky rainbow chard, and brown rice for a lighter California Modern steak dinner.
- Total time: 55 min
- Servings: 2 servings
- Estimated total cost: $17
- Calories per serving: 740 cal
- Stovetop
Ingredients
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Choice Bone-in Ribeye Beef Steak (limit 5 At Sale Price)1 pound, about 1–1¼ inches thick $12.99
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Organic Rainbow Chard16 ounces $2.99
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Kroger® Long Grain Brown Rice1/2 cup dry $1.19
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Shallots4 ounces $3.99
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Garlic2 cloves $0.79
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Extra-virgin olive oil4 teaspoons
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Balsamic vinegar2 tablespoons
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Morton kosher salt flakes3 teaspoons, divided
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Black pepper1/2 teaspoon, divided
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Domaine Drouhin Pinot Noir Oregon Red Wine1 bottle $43.99
Instructions
Swipe a step aside or click its number when it’s done.
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Rinse 1/2 cup dry brown rice. Combine it in a small saucepan with 1¼ cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and reduce to low. Simmer for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.
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While the rice cooks, pat dry the 1-pound bone-in ribeye. Trim any large, loose pieces of exterior fat, then season all over with 1½ teaspoons Morton kosher salt flakes and 1/4 teaspoon black pepper. Set aside while preparing the vegetables.
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Peel and thinly slice 4 ounces shallots. Wash 16 ounces rainbow chard, separate the stems from the leaves, and thinly slice the stems. Cut the leaves into broad ribbons. Peel and finely chop 2 garlic cloves; keep the garlic, stems, and leaves separate.
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Make the relish: heat 1 teaspoon olive oil in a small skillet over medium-low heat. Add the sliced shallots and 1/4 teaspoon Morton kosher salt flakes. Cook for 6–8 minutes, stirring frequently, until soft and lightly golden. Add 2 tablespoons balsamic vinegar and 2 tablespoons water; simmer for 2 minutes until glossy but still spoonable. Transfer the balsamic-shallot relish to a small bowl.
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When the rice has about 20 minutes of cooking left, heat a heavy skillet over medium-high heat. Rub the seasoned steak with 1 teaspoon olive oil. Sear for 10–14 minutes total, turning every 2 minutes and briefly holding the fat edge against the pan. Pull at 130°F for medium-rare. Transfer to a cutting board and rest for 7 minutes.
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While the steak rests, heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the prepared chard stems and cook for 3 minutes. Stir in the prepared garlic for 30 seconds. Add the chard leaves in batches with 1 teaspoon Morton kosher salt flakes, the remaining 1/4 teaspoon black pepper, and 2 tablespoons water. Cover for 2 minutes, then uncover and toss for another 2–3 minutes, until tender. Leave excess liquid behind when serving.
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Fluff the brown rice and divide between two plates alongside generous portions of chard. Cut the rested steak from the bone, slice across the grain, and divide evenly between the plates. Spoon the balsamic-shallot relish over the steak and serve.
Want more detail? See the temperature guide.
Health: Brown rice adds whole-grain fiber but takes longer to cook than white rice.
Drink pairing: Pinot Noir complements the ribeye without overwhelming the chard or tangy balsamic shallots.
Wine picks:
- Domaine Drouhin Pinot Noir Oregon Red Wine $43.99 1 bottle
- Erath Pinot Noir Oregon Red Wine $12.99 1 bottle
Why it works: Pinot Noir’s bright acidity and gentle tannins suit the modest ribeye while staying graceful with earthy chard and tangy balsamic shallots. Domaine Drouhin adds an elegant, more layered choice; Erath offers a lighter, food-friendly Oregon style.