About the Dish

  • Beets

    Beets

  • PeachDish Salt

    PeachDish Salt

  • Hanger Steak

    Hanger Steak

  • Watercress

    Watercress

  • Walnuts

    Walnuts

  • Lemon

    Lemon

  • Fig Balsamic Vinegar

    Fig Balsamic Vinegar

  • Butter

    Butter

  • Dried Cherries

    Dried Cherries

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
• Heat oven to 425° F. • Halve beets lengthwise; thinly slice crosswise. • On a baking sheet, toss beets with 1 teaspoon olive oil and 1/4 teaspoon PeachDish Salt. Spread in a single layer. • Roast in oven until beets are tender with crisp edges, about 15 minutes.
2
MISE EN PLACE • Chop walnuts. • Discard any tough watercress stems. Cut watercress. • Halve lemon. Juice 2 teaspoons (save remaining lemon for another use).
3
Season steak on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
4
In a bowl, toss beets with watercress, cherries, walnuts, 1 teaspoon olive oil and measured lemon juice.
5
• Place a skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, add steak. Cook without disturbing until browned on bottom, about 3 minutes. • Flip, and cook without disturbing about 3 minutes for medium-rare. (For medium to medium-well, cook 1-2 minutes more per side.) • Transfer to a plate. Let rest 5 minutes.
6
While steak rests: • Add to skillet vinegar and 1/4 cup water. Remove from heat. • Stir in butter.
7
• Thinly slice steak against the grain. • Divide steak between 2 plates, and top with pan sauce. • Divide salad plates. Sprinkle Parmesan over salads, and enjoy!

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