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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. When the beets are cool, carefully cut off the root and remove the skins using a peeler. Quarter, then set aside.
  6. While the meat is resting, gently toss the baby arugula with the beets and vinaigrette. Top with the pepitas.
  7. Once the meat has rested, slice thin against the grain. Serve with beet and arugula salad.

Cook’s Notes

  1. 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.
  2. To prevent your hands from turning color, wear gloves while peeling the beets.