Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets

Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets
Photo by Noel Barnhurst

Ingredients

  • 8 medium beets with green tops
  • 4 tablespoons olive oil
  • 1/3 cup crème frache or sour cream
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons prepared white horseradish
  • + 7 more ingredients
    • Nonstick vegetable oil spray
    • 2 tablespoons Dijon mustard
    • 1 tablespoon fresh rosemary
    • 2 tablespoons fresh lemon juice
    • 1 1 1/2-pound flank steak
    • 1 tablespoon shallot
    • 1 garlic clove

Preheat oven to 375°F. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, ab...

View full recipe at Epicurious

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