Pan-fried steak with chard salad

Ingredients:

• 1 bunch Swiss chard, stems trimmed, leaves thinly sliced
• 4 tbsp. l. olive oil
• 2 cups large crusty bread cubes
• 3-4 anchovies
• 1 clove garlic, crushed
• 1 cup grape tomatoes, halved
• Juice of 1 lemon
• 0.7 kg boneless beef sirloin steak
• 1 teaspoon dried mint
• 0.5 cup crumbled feta

Preparation:

1. Place the chard in a bowl. Heat a large skillet over medium-high heat.
2. Add 1 tablespoon of olive oil and bread cubes, season with salt and black pepper. Cook, stirring, until golden brown, 4-5 minutes. Add the bread to the bowl with the chard.
3. Add the anchovies to the pan, breaking them up with a whisk. Add the garlic and 2 tablespoons of olive oil and cook until golden, about 45 seconds. Add the tomatoes and lightly fry them, then stir in the lemon juice, salt, and pepper. Pour the warm dressing over the chard, toss, and set aside to wilt.
4. Wipe out the skillet and return to the stove. Sprinkle both sides of the steak with mint and season with salt and pepper to taste. Add the remaining 1 tablespoon of olive oil to the skillet. Cook the steak until browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3-4 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
5. Add feta to the salad and toss. Slice the steak thinly and serve with the Swiss chard salad.