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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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 (2)

5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
02/25/2012
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. http://allergyfreefoods.tumblr.com/post/18163726434/steak-and-beets-for-supper-super-yummy-felt
Rating: Unrated
11/12/2010
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.