Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets

Ingredients

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