Rub steak evenly with paprika, garlic powder and a pinch of salt and pepper. Let come to room temperature.

• Meanwhile:

• Rinse chard under cold water. Remove stems, trim bottoms and cut into ¼-inch thick pieces. Roughly chop leaves into bite-sized pieces. Keep leaves separate from stems.
• Peel and thinly slice shallots. Peel and mince garlic.

Finely chop parsley, mint and cilantro. Transfer to a small bowl, add half of minced garlic, 3 tablespoons olive oil, a large pinch of salt and juice of ½ the lime. Mix to combine.

In a large frying or grill pan, heat 1 tablespoon oil over medium-high heat until hot but not smoking. Cook the steak in the hot pan until well browned, about 5 minutes on each side. Transfer to a plate, tent with foil and let rest while you prepare chard.

Drain all but a tablespoon of oil from the pan (if not enough oil, add more) and heat over medium-high heat until hot but not smoking. Add chard stems, shallot, garlic, red pepper flakes and a pinch of salt. Cook until stems begin to soften, about 5 minutes. Add chard leaves, another pinch of salt and ¼ cup water. Cook until leaves are just wilted and water is reduced by half, about 5 minutes. Add remaining lime juice and season with salt and pepper to taste.

Transfer steak to a cutting board and slice across the grain at a 45-degree angle into strips. Put a mound of chard on each place and top with sliced steak and several spoonfuls of chimichurri sauce.