Denver steak with creamed chard

Sink your teeth into juicy Denver steak, perfectly seared and sliced, served atop a bed of creamy, nutty Swiss chard. Each bite brings together rich marbled beef and velvety greens, finished with a zesty, savoury sauce.

By Mike Davies
From Saturday Kitchen

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Rich in flavour and indulgent with creamy Swiss chard, this Denver steak recipe offers a satisfying balance of protein and greens, but the generous use of crème fraîche, cheese, and butter makes it a treat best enjoyed in moderation.

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Ingredients

For the creamed chard

• 800g Swiss chard, stems and leaves separated, stems diced, leaves shredded
• 300g crème fraîche
• 100g pecorino, grated
• 1 large onion, finely diced
• Zest of 1 lemon
• Pinch grated nutmeg
• 25g butter
• 100ml double cream
• Sea salt and black pepper

For the steak

• 500g Denver steak
• Neutral oil, for frying
• 25g unsalted butter, plus extra for basting
• 100ml chicken stock
• Sea salt and black pepper

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Method

1. Prepare the chard:
   • Bring a saucepan of water to the boil.
   • Blanch the diced chard stems for 5 minutes, then add the shredded leaves for the final 3 minutes.
   • Drain and squeeze out excess moisture using a wooden spoon or your hands.
   • Transfer to a bowl and stir in the crème fraîche, grated pecorino, diced onion, lemon zest, and nutmeg. Season well with salt and pepper. Set aside until ready to reheat.
2. Cook the Denver steak:
   • Pat the steak dry on a chopping board and season on both sides with salt and pepper.
   • Heat a splash of neutral oil in a hot frying pan. Sear the steak for about 2 minutes per side, or until it reaches 50°C for rare to medium-rare.
   • Add a knob of butter and baste the steak, letting it sizzle and soak up the flavour.
   • Rest the steak for 1 minute on a plate.
3. Make the pan sauce:
   • Return the frying pan to the heat, melt 25g butter, and pour in the chicken stock.
   • Whisk until the sauce looks glossy and emulsified.
   • Pour the sauce over the rested steak to keep it juicy.
4. Reheat the creamed chard:
   • Warm a saucepan over medium-low heat, add the butter and double cream, then stir in the chard mixture.
   • Stir gently with a wooden spoon until hot and creamy.
5. To serve:
   • Spoon the creamed chard onto serving plates.
   • Slice the steak with a sharp knife and lay over the chard.
   • Finish with a drizzle of the pan juices for that final flourish.

Chef’s tip:

If you like a little extra zest, grate a touch more lemon over the finished dish just before serving.

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Suggested Wine Pairing

Majestic: Domaine de la Baume Syrah

This Syrah bursts with black cherry, pepper, and a hint of smoke—just right for the marbled Denver steak. Its bold fruit and savoury notes echo the richness of the beef and creamy chard.

Tesco: Finest Malbec Uco Valley

A plush Malbec with ripe plum and spice, this wine stands up to the steak’s deep flavour and the creamy, cheesy chard. Its smooth tannins and juicy finish make every bite moreish.

Sainsbury’s: Taste the Difference Barossa Shiraz

This Shiraz offers vibrant dark fruit, pepper, and a touch of chocolate. It matches the steak’s robust character and the lush texture of the creamed chard, tying the whole dish together beautifully.

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What can you serve with this

1. Roast potatoes – Their crispness and golden edges soak up the steak’s juices and creamy sauce.
2. Grilled asparagus – The char and freshness cut through the richness, adding a welcome green crunch.
3. Crusty sourdough bread – Perfect for mopping up every last bit of sauce and creamy chard.

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Nutri-score Health Check

This recipe scores a D on the Nutri-Score scale, placing it in the less healthy category. The rating comes from the high content of crème fraîche, double cream, butter, and pecorino, all of which add saturated fat and calories. The Denver steak itself is rich and marbled, contributing to the overall indulgence. While Swiss chard and onion provide fibre and vitamins, they are outweighed by the creamy elements.

Positive Factors

• Swiss chard and onion boost vitamin and fibre content.
• Denver steak supplies protein and iron.

Negative Factors

• High in saturated fat from crème fraîche, double cream, butter, and cheese.
• Significant calorie content from both the steak and creamy sauce.

This Nutri-Score has been automatically calculated from the recipe ingredients and is only a guide. Enjoy this dish as an occasional treat, and balance it with lighter meals through the week.