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Beet and Cabbage Salad with Steak

Cabbage and Beet Salad with steak

Unique and flavorful recipe from Food & Wine.
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Prep Time 30 minutes
Cook Time 1 hour
Course: Main Course
Ingredients Method

Ingredients
  

  • 6 beets trimmed
  • 3 tbsp canola oil divided
  • 4 cups red cabbage shredded
  • ¼ cup champagne vinegar
  • 2 tbsp horseradish
  • 1 tbsp sugar
  • 3½ tsp kosher salt
  • 1-2 lb steak use hangar, skirt, flank, or other flavorful cut
  • ½ cup Dale's sauce
  • 1 tsp freshly ground black pepper
  • 1 cup plain Greek yogurt
  • 2 oz bleu cheese, crumbled use Bleu d'Auvergne for it's milder taste
  • flat leaf parsley chopped, for garnish
  • flaky sea salt for garnish

Method
 

  1. Preheat oven to 425°. Trim beets by cutting off the leaves and stringy roots. Toss with 1 tablespoon oil on a large rimmed baking sheet. Spread in an even layer. Cover tightly with aluminum foil.
  2. Bake beets 45 to 55 minutes. Uncover, and let cool slightly, about 10 minutes. Peel beets, and cut into quarters. Place beets in a large bowl; gently toss with cabbage, vinegar, horseradish, sugar, 1 tablespoon oil, and 1 teaspoon kosher salt. Set aside.
  3. While beets are roasting, marinate steak in Dale's sauce for 30 minutes.
  4. Preheat grill while beets are roasting. Grill steaks over medium high heat for 3-4 minutes on each side until temp reaches 135°-140°. Remove from grill and let steaks rest for 10 minutes. Slice for serving.
  5. While steaks rest, whisk together Greek yogurt, bleu cheese, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon pepper in a small bowl until almost smooth. Spread yogurt and cheese mixture on 4 plates; divide cabbage mixture and steaks among plates. Sprinkle with parsley and sea salt.

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