Steak and beet salad

Indulge in the savory flavors of grilled steak combined with the earthy sweetness of fresh beets in this vibrant and hearty salad.

Ingredients:

• 3 medium-size red beets (about 1 lb.)
• 3 tablespoons water
• 450g hanger steak, trimmed
• 1 ¾ teaspoons kosher salt, divided
• Freshly ground black pepper
• 3 ½ tablespoons olive oil, divided
• 1 small head radicchio (about 8 oz.), torn (about 3 cups)
• 1 ½ tablespoons red wine vinegar
• 2 teaspoons honey
• 2 teaspoons fresh thyme leaves
• 1 cup whole-milk Greek yogurt
• 2 tablespoons roasted and salted pepitas (shelled pumpkin seeds)

Instructions:

1. Heat the oven to 425°F. Arrange the beets in a shallow baking dish with water. Cover the dish tightly with foil and bake until the beets are easily pierced with a fork, which should take about 45 to 50 minutes.
2. Uncover the beets and let them cool for approximately 15 minutes. Peel and slice them into wedges about ½-inch thick. Allow the beets to cool completely for around 30 minutes.
3. Season the steak with 1 teaspoon of salt and some black pepper. In a large cast-iron skillet, heat 1 tablespoon of oil over medium-high heat.
4. Cook the steak to your preferred level of doneness, approximately 4 minutes on each side for medium-rare. Move the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.
5. In a large bowl, mix together the beets, radicchio, vinegar, honey, thyme, 2 tablespoons of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Toss everything together until well coated.
6. Combine the yogurt with the remaining ½ tablespoon of oil, ¼ teaspoon of salt, and some black pepper. Spread this yogurt mixture on a platter or distribute it among 4 plates. Arrange the sliced steak, beet mixture, and pepitas on top.

Summary:

• Calories: 1861 kcal
• Fat: 129 g
• Protein: 124 g
• Carbs: 61 g
• Potassium: 2718 mg
• Magnesium: 283 mg