Beef in Tomato Sauce with Chard

Serves 6.

1½ lb. sirloin steak, diced (or other kinds of steak, like chuck steak or rib-eye steak)
½ medium white onion, sliced
2 Tbsp. vegetable oil
1 clove garlic, minced
2 serrano peppers, diced (or 1 jalapeño pepper)
1 28-oz. can roasted crushed tomatoes
1 bag Red Dog chard, chopped
3 sprigs cilantro 
Salt & pepper

Season the meat with salt and pepper. Heat the vegetable oil at medium-high heat in a large skillet. Once the oil is hot, add the beef and cook until it is well browned, about 8-10 minutes. Stir the beef from time to time, until the meat juices have evaporated and the meat starts to brown.

Add the sliced onion and the diced pepper, and sauté for about 2 minutes. Stir in the garlic and cook for about one minute.

Pour in the canned tomatoes and stir. Turn the heat up and cook for 3 more minutes. Reduce the temperature, cover the pan, and keep cooking for 5 more minutes. The sauce will look a little dry, but don’t worry about it, since the chard will release its liquid into the sauce when you add it.

Working in batches if needed, stir in the chopped chard and the cilantro. Season with salt and pepper and cook until the chard is just wilted (about 1 to 2 minutes on low heat). Stir well, and then remove from the heat and season to taste with salt and pepper. Remember that the chard will release some liquid, so stir it well so it can blend with the tomato sauce.

Serve immediately with a side of rice.