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1
Combine the chard, onions and 1/2 cup water in a large pot.
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2
Bring to a simmer over high heat, then lower the heat to medium.
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3
Cover and cook, stirring frequently, until the chard is very tender, about 15 minutes.
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4
Meanwhile, combine the cream cheese, nutmeg and 1/4 cup water in a medium saucepan.
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5
Place over medium heat and cook, whisking frequently, until the cheese melts and the mixture just bubbles around the edges.
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6
With a slotted spoon, add the cooked chard to the cheese mixture (discarding any excess liquid).
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7
Mix well and season with 1/4 teaspoon salt and some pepper.
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8
Garnish with the pine nuts.
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9
Set aside, covered, and keep warm.
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10
Heat the oil in a medium skillet over medium heat.
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11
Sprinkle the steaks all over with 1/2 teaspoon salt and some pepper.
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12
When the oil is hot and shimmering, add the steaks and cook, turning once, until seared and rich mahogany, about 6 minutes per side.
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13
Transfer the steaks to a plate.
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14
Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute.
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15
Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan.
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16
Add in the butter, oregano and any juices from the steak.
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17
Stir until the butter melts.
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18
Slice the meat against the grain into thin slices.
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19
Divide the steak evenly among four plates and pour the pan juices over.
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20
Divide the Swiss chard evenly among the four plates and serve each with a dinner roll and 1/2 cup of strawberries.
