Skirt Steak over Roasted Butternut Squash, Rainbow Swiss Chard, Topped with Carmelized Onions

From The Connecticut Farm Table Cookbook by coauthors Tracey Medeiros and Christy


This rustic dish has a wide variation of flavors.  It has an earthiness from the caramelized onions, coupled with the roasted butternut squash to the juicy skirt steak.  The rainbow Swiss chard adds a savory depth and slightly bitter taste.


Butternut Squash

1 medium-size butternut squash, peeled, seeded, and cut into 1-inch cubes (about 2 pounds)
1 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Caramelized Onions

2 medium-sized onions, thinly sliced
2 tablespoons extra-virgin olive oil
Kosher salt


2 pounds skirt steak
1 1/2 tablespoons extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground black pepper

Rainbow Swiss Chard

3 tablespoons extra-virgin olive oil, or as needed
2 medium-size garlic cloves, minced
2 bunches rainbow Swiss chard, washed, dried, thick stems discarded cut into 1-inch-wide ribbons
Kosher salt and freshly ground black pepper to taste

Method of Preparation

1. To make the squash: Preheat the oven to 375 degrees.  Lightly grease a baking sheet.  Arrange the squash in a single layer on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper to taste.  Roast in the oven, turning occasionally, until fork-tender, about 25 to 30 minutes.

2. While the oven is preheating, make the caramelized onions.  Heat the oil in a large skillet over medium-low heat.  Add the onions and cook, stirring occasionally, for 20 minutes.  Lower the heat to low and continue to cook, stirring occasionally, until the onions begin to brown, about 20 more minutes.  Season with salt.  Set aside.

3. To make the steaks: When the onions are halfway done, heat a gas or electric grill or cast-iron skillet to medium-high heat and brush generously with oil. Brush with 1 1/2 tablespoons of olive oil and season with salt and pepper.  Grill the steaks for 3 minutes.  Using a large spatula, carefully flip the steak over and grill for 3 more minutes.  Let the steaks rest for 5 minutes.

4. While the steaks are cooking, make the Swiss chard.  Heat 1 tablespoon of the oil in a large sauté pan over medium heat.  Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.  Add the remaining 2 tablespoons of oil.  In batches, add the Swiss chard leaves, ribs, and stalks, allowing each batch to slightly wilt before adding the next batch.  Season with salt and pepper.  Cook until leaves are wilted and stalks are slightly tender, about 5 minutes.

5. To serve:  Thinly slice the meat across the grain at an angle.  Place the squash on four plates, top with some of the Swiss chard, add the steak slices over the squash and Swiss chard, then top with caramelized onions.  Serve at once.


From La Belle Aurore
Image from Oliver Parini