PREPARATION:

Flatiron Steaks:

1. Combine ¼ cup of the olive oil and ¼ cup of the balsamic vinegar in a small mixing bowl and whisk to mix well. Place the steaks in a resealable plastic bag large enough to hold them. Pour the balsamic marinade over them. Squeeze out any excess air before sealing and make sure they are well coated. Transfer to the refrigerator to marinate for about 4 hours, turning over half way through.
2. Preheat the oven to 400 degrees F. Wrap the head of garlic with a sprinkle of olive oil in foil. Roast in the oven until soft, about 35 minutes. Remove from the oven and set aside (unopened) to cool. When cool enough to handle, squeeze out the roasted cloves and set aside until ready to use. In a small pot on medium-high heat, reduce the 1 cup of balsamic to a loose syrup (be careful not to burn), about 25 minutes. Let cool to room temperature. Heat a grill or grill pan to medium high heat. Prepare a pot of salted boiling water on the stove for the ravioli. Season the steaks with 2 teaspoons of kosher salt and ½ teaspoon of freshly ground black pepper. Cook on the grill for 6 to 8 minutes, per side for medium rare. Remove from the grill and set aside with a tented foil on top for about 10 minutes before slicing. Meanwhile, in a sauté pan on medium high heat with a tablespoon of olive oil, sauté the chard leaves with the sliced garlic, chili flakes, and a ¼ teaspoon of salt until tender, about 3 minutes.
3. In another sauté pan on medium-high heat with a tablespoon of olive oil, sauté the chard stems until they start to brown, about 5 minutes. Add ½ cup of water, the roasted garlic cloves and butter and continue to cook until the stems are tender and the liquid has reduced a bit, about 8 minutes. Season (to taste) with salt and pepper. Add the ravioli to the boiling water and cook until the center is heated through and they begin to float to the top, 30 seconds to 1 minute.
4. To plate, mound 4 serving plates with the chard and stems. Slice the steak and place against the chard. Top with the ravioli and spoon a little balsamic reduction along the

Ravioli filling:

1. In a small bowl, combine all the ingredients. Season to taste with salt and pepper.

RaviolI Pasta:

1. In a bowl, combine the flour, eggs, and oil. If it is a little dry, add a little bit of water. Knead until smooth, about 10 minutes. Wrap in plastic and let rest at least 1/2 hour at room temperature. Cut the dough into four sections and roll out each one through the pasta machine. Begin with the thickest setting, folding the pasta into thirds after each "run." Run it through about 2 times through each setting, until you get to the thinnest, which you can just run through once. Form the ravioli by placing about 1 teaspoon of filling onto a sheet and follow going down, leaving about an inch of space in between. Seal the pasta by running your finger around the edges with water or a beaten egg. Lay another sheet on top and press down around the filling. Cut the ravioli out with a round cookie cutter (about 2 ¼ inches). Repeat until you have used up all of the filling and pasta.

Editor's Note

1. Look for organic cheese, humane meat, and local produce—from the farmers market, when possible.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Meat Medley Episode of Emeril Green.