Tim cooked skirt steak with golden beets and stir-fried greens tonight and it was delicious (and took 30 minutes to prep and cook). If you’ve never had golden beets you are in for a treat. I HATE beets as a result of my grandparents forcing me to eat the red canned variety when I was 6 and I was so skeptical about these, but they are mellow and earthy, a perfect compliment to the steak. Skirt steak is an amazingly flavorful and CHEAP cut of meat, too. I had no idea.
This recipe is adapted from a great Everyday Food recipe. Everyday Food is one of my favorite magazines (I love it’s tiny size). I cook something new and delicious every month from this magazine. Since I now worry that every magazine I depend on is going to fold, I’ll say it: subscribe. It’s $12 dollars for the year and I promise you’ll find at least 12 great recipes to add to your repertoire and cook time and again.
Skirt Steak with Golden Beets and Stir-Fry Greens
4 yellow beets peeled and cut into 1/2 inch wedges
3 tablespoons olive oil
salt and pepper
1 skirt steak (1.5 lbs) cut into 4 equal pieces
Any combination of swiss chard, baby bok choi, mustards greens, chicory, kale, beet tops, spinach greens. Depending on which greens you like, I’d combine a few baby bok choi with a 6 or 7 swiss chard leaves with some kale for a total of 12 ozs of greens (or however much you can fit in your saute pan).
2 tablespoons red wine vinegar (or balsamic if you don’t have red wine vinegar)
Preheat oven to 400 degrees. Place beets on a large sheet of tin foil, drizzle with 1 tablespoon oil and generous amount of salt and pepper Fold foil to make tent like packet over the beets. Place on baking sheet (rimmed if you have it) and roast until beets are tender, about 30 minutes.
While the beets are cooking, heat 1 tablespoon oil over medium high. Season steaks with salt and peeper and cook until medium rare 3-6 minutes a side (depending on thickness). Transfer to plate to rest.
Wipe skillet clean with a paper towel, return to store and heat 1 tablespoon oil over medium- high, add greens and cook until wilted, 2 minutes. Add beets and vinegar, season with salt and peeper and toss to combine. Thinly slice steak against the grain and serve with beets and greens.
{ 5 comments… read them below or add one }
I LOVE Everyday Food! The “Good Food Fast” cookbook is my favorite. I love how the recipes are divided by season so you can cook accordingly with really fresh ingredients.
I also *love* Everyday Food, one of my favorites is the Provencal Chicken with Vegetables. I have actually given gift subscriptions to my mother, MIL and three of my friends. Great holiday gift idea!
Oh this is just what I was looking for! YUM! I need some kind of meat for a party tomorrow…this might just be it!
I love skirt steak, those beets sound pretty delicious too!
this looks perfect. just what we need for a good quick weekeday meal that almost everyone (except my carb fanatic daughter) will eat. love your site by the way too. so many great ideas.