Steak and beet salad with cheddar and pistachios
Indulge in the perfect harmony of flavors with this delectable steak and beet salad, topped with rich cheddar and crunchy pistachios. Bon appetit!
Ingredients:
- 450g hanger steak, trimmed and cut into 4 pieces
- 1 teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- 3 tablespoons olive oil, divided
- 2 medium golden beets, peeled and cut into wedges
- 1 ½ tablespoons white balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 140g baby lettuces
- 1 ½ ounces aged white Cheddar cheese, broken into pieces
- ¼ cup roasted salted pistachios, chopped
Instructions:
- Season the steak with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Heat 1 tablespoon of oil in a large pan over medium-high heat. Place the steak in the pan and cook until well browned on both sides, for about 3 to 5 minutes per side for medium-rare. Move the steak to a cutting board and allow it to rest for 5 minutes.
- In the meantime, put the beets and 2 tablespoons of water in a microwave-safe dish. Cover it tightly with plastic wrap and microwave on high until the beets are soft when pierced with a knife, for approximately 5 minutes.
- Mix vinegar, honey, mustard, remaining 2 tablespoons of oil, and the remaining 1/4 teaspoon of salt and pepper in a big bowl. Add the beets and lettuces and mix well. Cut the steak across the grain and serve it on top of the salad with cheese and pistachios.
Summary:
- Calories: 1747 kcal
- Fat: 127 g
- Protein: 112 g
- Carbs: 46 g
- Potassium: 2440 mg
- Magnesium: 205 mg