Seared Sirloin Steaks with Garlicky Greens

1.5 lbs ground sirloin steak (1" thick)

1 Tbsp chopped fresh rosemary

3/4 tsp ground black pepper, divided

1 Tbsp olive oil

3/4 cup dry white wine

4 cloves garlic, peeled and minced

2 Tbsp white balsamic vinegar

1 tsp sugar

 tsp no-salt-added prepared mustard

1.5 lbs fresh kale or Swiss chard, trimmed and chopped

1. Preheat the oven to 400 degrees.  Line a rimmed baking sheet with foil and set aside.
2. Trim and cut steak into 6 portions.  Season both sides with rosemary and 1/2 tsp pepper.
3. Heat oil in a heavy skillet over medium-high heat.  Place steaks in the skillet and cook until nicely browned, 3-4 minutes per side.  Remove from heat and transfers to steaks to the prepared baking sheet.  Place on middle rack in oven and roast 5 minutes.  Remove from oven and set aside.
4. Meanwhile, return the skillet to medium-high heat.  Add wine and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes.  Add garlic, vinegar, sugar, mustard, and remaining 1/4 tsp pepper and stir to combine.
5. Add kale and toss to coat. Cover the skillet and cook, stirring once or twice, until tender, about 5 minutes.
6. Transfer steaks to plates and top with kale.  Serve immediately.

Changes I made:

• used a 1.5 chuck roast, cutting it into 6 pieces
• used Italian seasoning since I'm out of rosemary
• used spinach instead of kale or chard

This was really, really delicious!