Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets


Makes 6 Servings



medium beets with inexperienced tops


tablespoons olive oil


/3 cup crème fraîche or bitter cream


tablespoons ready white horseradish


tablespoons contemporary lemon juice


tablespoon minced shallotFlank steak


tablespoons olive oil, divided


tablespoons Dijon mustard


tablespoon Worcestershire sauce


tablespoon chopped contemporary rosemary


garlic clove, minced


/2 teaspoon floor black pepper


1 1/2-pound flank steak

Nonstick vegetable oil spray


For beets

Step 1

Preheat oven to 375°F. Trim inexperienced tops from beets; reduce off stems and discard, reserving greens. Gently scrub 4 beets and put aside (reserve remaining beets for one more use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cowl pan with foil. Bake till beets are tender, about 50 minutes. Let beets stand lined at room temperature 20 minutes. Peel beets and reduce into 1/2-inch cubes.

Step 2

Whisk crème fraîche, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to style with salt and pepper. Let stand at room temperature not less than 20 minutes. DO AHEAD: Could be made 2 hours forward. Let stand at room temperature.

For flank steak

Step 3

Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and floor black pepper in 13x9x2-inch glass baking dish. Add steak; flip to coat. Cowl and chill not less than 1 hour and as much as 2 hours.

Step 4

Spray grill rack with nonstick spray. Put together barbecue (medium-high warmth). Take away steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per aspect for medium-rare. Take away from grill; let stand 5 minutes.

Step 5

In the meantime, warmth remaining 2 tablespoons oil in heavy giant skillet over medium-high warmth. Add reserved beet greens; sauté till wilted, about 3 minutes. Take away from warmth, cowl, and let stand 3 minutes.

Step 6

Thinly slice steak crosswise. Divide steak amongst 6 plates; encompass with sautéed beet greens. Mound horseradish beets alongside.