Grilled Steak and Beet Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a similar tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and provide a similar crunch.

Marinate the flank steak in a large Ziploc bag with olive oil, soy sauce, Worcestershire sauce, red wine vinegar, chopped parsley, dry mustard, smashed garlic cloves, and fresh lemon juice for 30 minutes to 2 hours.

Prepare the beets by cutting off the ends, slicing them in half, and making wedges. Drizzle with olive oil, salt, and pepper, and stir to coat.

Remove the steak from the marinade, allowing excess marinade to drip off, and season both sides with salt and pepper.

Preheat the grill on high heat. Start grilling the beets first, as they take close to an hour. Use a grill pan for the beets and grill them for about 10 minutes before adding them to the grill.

Check and stir the beets occasionally to ensure even cooking. Taste them as they cook to check for tenderness.

Once the beets are beginning to get tender, remove the steak from the house to bring it to room temperature before grilling.

Grill the steak over high heat until well-seared on both sides, aiming for a rare to medium-rare temperature, which takes about 8 to 10 minutes per side.

Let the steak rest for at least 15 to 20 minutes before slicing to allow juices to redistribute.

Slice the red onion thinly and sprinkle it over the beets. Dress the beets with apple cider vinegar, honey, Dijon mustard, and thyme, stirring to combine.

Assemble the salad with a base of butter lettuce and arugula, topped with the dressed beets and sliced steak. Finish with crumbled blue cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens