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.
Ingredients
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2 tablespoonscrumbled goat cheese, or feta cheesesee savings
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2 teaspoonswhite-wine vinegar, or champagne vinegarsee savings
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1/4 teaspoondry mustardsee savings
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1 tablespoonminced shallotsee savings
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2 teaspoonsminced fresh parsleysee savings
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1/4 teaspoonkosher salt, dividedsee savings
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1/4 teaspoonfreshly ground pepper, dividedsee savings
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3 1/2 teaspoonsextra-virgin olive oil, dividedsee savings
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1 small headradicchio, halved, cored and each half quarteredsee savings
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1 8-ounce canbaby beets, drainedsee savings
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8 ouncesNew York strip (loin) steak, trimmed and cut into 2 portionssee savings
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
Per serving: 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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