Beef Tri-Tip with Olives & Capers

1 pound beef tri-tip, cut into l-inch cubes

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

6 cups sliced Swiss chard, leaves and stems

2 garlic cloves, minced

l (28-ounce) can crushed San Marzano tomatoes with juices

1/3 cup halved pitted kalamata olives

1 tablespoon capers, rinsed and drained

 

Put a large skillet over high heat. Season both sides of the beef with salt and pepper. Add the olive oil to the pan. Put the beef in the pan and cook, without stirring, for 1 minute. Flip and cook, without stirring, for 1 minute for medium-rare. Remove to a platter. To the pan, add the Swiss chard, garlic, and a pinch of salt and cook, stirring occasionally, until the chard begins to wilt, about 1 minute. Add the tomatoes with their juice, the olives, capers, and seared beef (with any accumulated juices) and cook until everything comes together, and the sauce reduces slightly, about 1 minute. Serve.