Savory Skirt Steak with Roasted Beets & Swiss Chard

Preheat the oven to 400°F.

Place the beets on a large sheet of foil; drizzle with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Fold the foil to create a packet, crimping the edges to create a tight seal. Place the packet on a rimmed baking sheet and roast until the beets are tender, about 25-30 minutes.

Meanwhile, heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Season the skirt steak pieces with salt and pepper and cook until medium-rare, approximately 3-6 minutes per side, depending on thickness. Remove the steak from the skillet and transfer to a plate to rest.

Wipe the skillet clean with a paper towel and then return it to the stove. Heat the remaining 1 tablespoon of extra-virgin olive oil over medium-high heat.

Add the Swiss chard to the skillet, stirring constantly until wilted, about 2 minutes. Add the roasted beets and red-wine vinegar to the skillet; season with salt and pepper and toss to combine.

Thinly slice the rested steak against the grain and serve with the roasted beets and Swiss chard.