|2 servings||calories per servings 490||protein serving 35 g||carbs per serving 27 g||total fat per serving 26 g|
Steak night is always a great idea—pairing it with a salad of colorful roasted beets and spicy greens tossed with pecans and shaved Parmesan makes it a real treat. After searing the steak, you’ll use the pan to create a tantalizing glaze with fig balsamic vinegar and butter, which is spooned over the dish just before serving. This dish is quick and easy to prepare, so it’s great for a special occasion or simply “just because”!
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||27 g|
|Dietary Fiber||4 g|
• Heat oven to 425° F.
• Peel beets. Halve lengthwise, and 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.
MISE EN PLACE
• Chop walnuts.
• Discard any tough watercress stems. Cut watercress.
• Halve lemon. Juice 2 teaspoons (save remaining lemon for another use).
Season steak on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
• 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 2-3 minutes for medium-rare. (For medium to medium-well, cook 1-2 minutes more per side.)
• Transfer steak to a plate. Reserve skillet. Let steak rest 5 minutes.
While steak rests:
• Add vinegar and 1/4 cup water to skillet. Remove from heat.
• Stir in butter.
In a bowl, toss beets with watercress, cherries, walnuts, 1 teaspoon olive oil and measured lemon juice.
• Thinly slice steak against the grain.
• Divide steak between 2 plates. Top with pan sauce.
• Divide salad between plates. Sprinkle Parmesan over salads, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...