Skirt Steak with Beets and Greens
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Skirt Steak with Beets and Greens
Everyday Food editor Sarah Carey makes a healthy, hearty dinner using some of the best produce late summer has to offer. She also gives tips on how to cook your beets faster and shows you how to avoid overcooking your chard.
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- Prep Time 25 minutes
- Total Time 35 minutes
- Yield Serves 4
Ingredients
- 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
Directions
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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.
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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.
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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.
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.
http://allergyfreefoods.tumblr.com/post/18163726434/steak-and-beets-for-supper-super-yummy-felt
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.