Julie Smoragiewicz (Rapid City, South Dakota)
Serves 4
This dish features our local producers and retailers, who provide us with lean and natural grass-fed beef, golden beets, and fresh greens. These are all available locally during the winter. Not only do our local producers offer the freshest foods possible, but their success helps to strengthen our local economy. Farm-to-table eating is a win-win for everyone.
3 medium golden beets, diced
1 pound flank steak
2–3 teaspoons grill seasoning (coarse salt, freshly cracked pepper, crushed coriander seed, and paprika)
1 pint cherry tomatoes
8 cups fresh greens
¼ red onion, thinly sliced
2–3 tablespoons balsamic glaze (see Chef’s Tips on reduction, this page) or balsamic vinaigrette (see Chef’s Tips on emulsification, this page)
Olive oil, as needed
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 425°F.
Wash the beets, leaving them whole. Toss the beets with olive oil, and sprinkle with sea salt and pepper. Place each beet into a pouch of foil, and then place the pouches onto a shallow sheet pan and roast for 30 to 35 minutes until fork-tender. When ready, remove from the oven and set aside.
Sprinkle both sides of the steak with grill seasoning. Grill the steak for 2 minutes on each side to sear the meat. Lower the coals and cook until the steak is medium-rare to medium. Remove the steak from the grill, cover, and allow the meat to rest for 10 minutes.
Remove the beets from the foil (be sure to wear gloves and wipe off the beet skins). Dice or slice as desired.
While the steak rests, place a handful of cherry tomatoes over 2 cups of greens. Top with diced beets. Thinly slice the steak across the grain. Place the steak slices over the salad. Top with red onion slices, and drizzle with balsamic glaze.
Chef’s Tip
As an alternative, consider adding bleu cheese crumbles, hard-boiled egg wedges, and sliced avocado.