8 ounces baby Swiss chard (2 1/2- to 3-inch leaves)
OR 8 ounces baby salad spinach
2 medium-large (about 1 pound total) ripe tomatoes, cored, each sliced into 8 rounds
1/4 cup plus 2 tablespoons vegetable or olive oil (divided use)
1 pound skirt steak (thicker “outer” skirt steak is most tender—it should already be trimmed of the exterior white membrane and surface fat)
Freshly ground black pepper
2 to 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons beef broth
1 1/2 tablespoons Worcestershire sauce
1 1/2 to 2 tablespoons Kochu Jang hot pepper paste (available at Korean supermarkets)
1/4 cup fresh lime juice
2 medium avocados, pitted, flesh scooped from skin and cut into 1/2-inch cubes
About 1/3 cup grated Mexican queso añejo or other garnishing cheese, such as Romano or Parmesan
Scoop the baby Swiss chard or spinach into a large bowl. Arrange the tomatoes slices in a wheel over the bottom of 4 dinner plates.
Set a very large (12-inch) heavy skillet over medium-high heat and measure in 2 tablespoons of the oil. Sprinkle both sides of the skirt steak with salt and pepper. Lay it in the hot oil and cook until it’s about medium, 2 to 3 minutes per side. Remove to a wire rack set over a rimmed baking sheet—this keeps juices in meat rather than running out.
Turn the heat under the skillet to low. Add the garlic and stir for about 30 seconds until very fragrant. Then pour in the broth and the Worcestershire sauce. Use a rubber spatula to release any browned bits on the bottom of the pan. Whisk in the Kochu Jang, along with the lime juice and 1/4 cup oil. Taste and season with more salt and pepper, if you think the dressing needs it.
Sprinkle salt over the tomato slices, then drizzle on 1/4 of the dressing.
Pour the remainder of the warm dressing over the chard and toss to coat thoroughly—the greens will wilt slightly.
Cut the skirt steak into roughly 3-inch lengths, then cut each piece across the grain into 1/4-inch strips. Add to the bowl of Swiss chard along with the avocado. Toss to combine. Divide the salad among the dinner plates, piling it in the center. Sprinkle with the grated cheese and serve right away.
© 2008 Chef Rick Bayless