Cabbage and Beet Salad with steak
Unique and flavorful recipe from Food & Wine.
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
Instructions
- 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.
- 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.
- While beets are roasting, marinate steak in Dale's sauce for 30 minutes.
- 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.
- 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.