The hot sizzle of steak, cool crunch of fresh veggies, and antioxidant-rich beets are like fireworks to your tastebuds. Exotic enough to serve as dinner for two, simple enough to have one serving now and another later.
Number of Servings: 4
Prep Time: 15 min.
Cook Time: 1 hr. (15 minutes hands-on)
Total Time: 1 hr.
- 10-ounces red beets, about one bunch
- 10-ounces golden beets, about one bunch
- 4 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoon champagne vinegar
- 1 teaspoon wholegrain mustard
- 1 ½-pound flank steak
- ½ teaspoon dry ground mustard
- 1 tablespoon unsalted butter
- 4-ounces baby arugula
- 3 tablespoons pepitas, roasted and salted
- Preheat oven to 400 degrees.
- If beets still have their greens, trim the greens close to the top of the beet, leaving just enough to grip. Scrub the beets clean, then dry thoroughly. Rip off 2 squares of foil, then place the red beets on one and golden on the other. Drizzle 1 tablespoon of oil and ¼ teaspoon each of salt and pepper over all over the beets. Wrap, then roast in the oven for 45 minutes to 1 hour, or until fork tender. Remove from the oven, carefully unwrap, and allow to rest until cool enough to handle.
- While the beets are roasting, prepare the vinaigrette. Whisk together 3 tablespoons olive oil, champagne vinegar, whole grain mustard and ¼ teaspoon each of salt and pepper. Set aside.
- Preheat a large 12-inch cast iron oven medium high heat with 1 tablespoon of butter. Coat both sides of the flank seat with ½ teaspoon each of salt and pepper and the ground mustard. Place the steak on the hot skillet and sear for 5-7 minutes per side for medium rare. Remove from the skillet and allow to rest for 10 minutes.
- When the beets are cool, carefully cut off the root and remove the skins using a peeler. Quarter, then set aside.
- While the meat is resting, gently toss the baby arugula with the beets and vinaigrette. Top with the pepitas.
- Once the meat has rested, slice thin against the grain. Serve with beet and arugula salad.
- When preparing your flank steak, this cook time will prepare your meat to medium rare, or 135 degrees. Always check the doneness of your meat by inserting a thermometer into the thickest part of the meat. Adjust the cook time to your preferred doneness.
- To prevent your hands from turning color, wear gloves while peeling the beets.