FLAT I RON STEAK WITH BREAD SAUCE AND CIPOLLINI ONIONS

Serves: 4

8 garlic cloves, peeled

4 tbsp (60 mL) olive oil

1 cup (250 mL) milk

8 fresh thyme sprigs

3 bay leaves

2 whole cloves

1 tsp (5 mL) whole peppercorns 1/2 tsp (2.5 mL) freshly grated or ground nutmeg

Fresh crumbs from 10 slices white bread (pulse in a food processor to make fresh crumbs) Salt and freshly ground pepper 3 tbsp (45 mL) butter

8 Cipollini or pearl onions

1 cup (250 mL) chicken stock

(or a 10-oz/284-mL can of chicken broth)

4 flat iron beef steaks (top blade), about 8 oz (250 g) each 1 bunch Swiss chard, chopped

1. Preheat oven to 375 F (190 C). Set garlic on sheet of aluminum foil, drizzle with 2 tbsp (30 mL) of the oil and wrap up garlic, sealing firmly. Bake in preheated oven for 30 minutes or until garlic is golden brown. Set to cool.

2. For bread sauce: Pour milk into a small saucepan and add 4 of the thyme sprigs, 2 bay leaves, the cloves, peppercorns and nutmeg.

3. Simmer over medium heat for 5 minutes. Remove from heat, let stand 10 minutes, then strain through a sieve. Add roasted garlic to the milk, blend into a purée with an immersion blender and return to low heat.

4. Whisk in bread crumbs to thicken sauce. Season with salt and pepper and, if desired, strain through a sieve. Keep warm until ready to serve.

5. Heat a large, heavy frying pan over medium heat and melt

2 tbsp (30 mL) butter. Sprinkle onions with salt and pepper and sauté until caramelized, about 4 minutes a side.

6. Add chicken stock, remaining 4 thyme sprigs and a bay leaf, and simmer until onions are tender, about 10 minutes. Set mixture aside and keep warm.

7. Clean pan and heat over high heat until scorching hot. Season steaks liberally with salt and pepper and rub with remaining

2 tbsp (30 mL) oil.

Fry steaks, two at a time, 4 minutes a side, until golden brown. Transfer to a platter and keep warm until time to slice across the grain.

8. Heat pan over medium heat, melt 1 tbsp (15 mL) butter and sauté Swiss chard a minute or two. Season with salt and pepper and set aside.

9. To serve, spoon bread sauce into centre of four heated plates and top with Swiss chard. Slice steaks across the grain and arrange on chard. Surround with onions and sauce.