Grilled Steak with Beets & Radicchio
Recipe from EatingWell

Peppery radicchio mellows a bit on the grill and is offset wonderfully by the sweet beets and earthy goat cheese dressing. Rib-eye or filet mignon would also be a delicious choice in this recipe.


Grilled Steak with Beets & Radicchio


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Prep Time: 30 mins
Total Time: 30 mins
Servings: 2 servings
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Ingredients
 
savings in
 
  • 2  tablespoons  crumbled goat cheese, or feta cheeseOn Sale
  • 2  teaspoons  white-wine vinegar, or champagne vinegarOn Sale
  • 1/4  teaspoon  dry mustardOn Sale
  • 1  tablespoon  minced shallotOn Sale
  • 2  teaspoons  minced fresh parsleyOn Sale
  • 1/4  teaspoon  kosher salt, dividedOn Sale
  • 1/4  teaspoon  freshly ground pepper, dividedOn Sale
  • 3 1/2  teaspoons  extra-virgin olive oil, dividedOn Sale
  • 1  small head  radicchio, halved, cored and each half quarteredOn Sale
  • 1  8-ounce can  baby beets, drainedOn Sale
  • 8  ounces  New York strip (loin) steak, trimmed and cut into 2 portionsOn Sale

Directions
1.
Preheat grill to high.
2.
Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper; whisk to combine. Slowly drizzle in 2 teaspoons oil and whisk until blended.
3.
Thread radicchio chunks and beets onto skewers and drizzle with 1 teaspoon oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/8 teaspoon salt and pepper.
4.
Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently, until the radicchio is wilted and lightly charred, 5 to 7 minutes. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve steaks and vegetables with the sauce.

Nutrition information
Calories 335, Total Fat 18 g, Saturated Fat 5 g, Monounsaturated Fat 10 g, Cholesterol 62 mg, Sodium 460 mg, Carbohydrate 15 g, Fiber 3 g, Protein 28 g, Potassium 827 mg. Daily Values: Vitamin C 26%, Iron 27%. Exchanges: Vegetable 1,Lean Meat 3.5,Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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