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Skirt Steak with Beets and Greens


This affordable steak pairs well with vibrant seasonal vegetables. If your beets come with the greens still attached, use them in place of the Swiss chard. Spinach is another great substitute for the chard.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2009


  • 3 to 4 medium red or yellow beets (1 1/2 pounds total), peeled and cut into 1/2-inch wedges
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 skirt steak (1 1/2 pounds), cut into 4 equal pieces
  • 1 bunch Swiss chard (12 ounces), ribs cut away and discarded, leaves cut into large pieces
  • 2 teaspoons red-wine vinegar


  1. Preheat oven to 400 degrees. Place beets on a large sheet of foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil to make a packet and crimp edges to create a tight seal. Place on a rimmed baking sheet and roast until beets are tender, 25 to 30 minutes.

  2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season steaks with salt and pepper and cook until medium-rare, 3 to 6 minutes per side (depending on thickness). Transfer to a plate to rest.

  3. Wipe skillet clean with a paper towel; return to stove. Heat 1 tablespoon oil over medium-high. Add Swiss chard; cook, stirring constantly, until wilted, about 2 minutes. Add beets and vinegar; season with salt and pepper and toss to combine. Thinly slice steak against the grain and serve with beets and greens.

Reviews Add a comment

  • sarahsarahbobara
    25 FEB, 2012
    I had to use red beets and spinach but it was still so good. I think the beets and wilted greens could stand on their own as as a great vegan meal.
  • MS10603064
    12 NOV, 2010
    Made this for dinner last night using beets and greens from our farm share. Had some tiny red beets and some chioggia beets. Took a while to peel and cut up the beets, but it was a very tasty meal served with rice.