And now I bring to you… another dish I did not cook myself. My mom is the one who did the cooking of this dish, but I’m the one who picked it out. I received beets in my CSA and I was determined to not let them go to waste. So I needed to be sure and have my mom cook them while she was here helping out the week Nathan returned to work. I chose this dish because it was very simple to prepare, and I didn’t want to ask her to do anything too elaborate. While Nathan can be picky about some things, I’ll be the first to admit he’s pretty open to any vegetable I throw his way, but I wasn’t sure he’d be into the beets. Luckily, I knew I could distract him by pointing out we were having steak for dinner! I very rarely choose steak, or read meat of any kind when choosing meals to cook.
We all really enjoyed this dish. I did feel the greens needed some kick, so I added in additional red wine vinegar. I would recommend starting with the listed amount, and adding more if you feel it needs it. But other than that it was really flavorful & balanced. Sometimes I feel beets can come off too earthy, and in this dish they did not. The steak preparation was really simple, and if you have a good cut of quality meat, simple is best.
Overall, I’m really glad my mom was there to cook this for us, as I’m not sure I could have prepared it from start to finish! Elliott has been going through a growth spurt and dinner time is the worst. He wants to eat every hour and a half! Feeding/burping/changing him takes about an hour, then he needs to be held & “shushed”, and before you know it it’s time to do all over again! I chose to breastfeed, and I’m so thankful it’s working out for us, though it can be hard at times. Because he’s getting ALL of his nutrients from me, I am trying my hardest to make sure I eat a healthy, balanced diet. I love that through my CSA I am eating so many wonderful, local vegetables, and passing along the nutrients to my son. It’s been working well, because he sure is chunking up!
{3 weeks old, and chunking up!}
Skirt Steak with Beets & Greens
Yield: 4 servings
Prep Time: 25 minutes
Total Time: 35 minutes
I added the beet greens in along with the swiss chard.
Ingredients:
3 to 4 medium red or yellow beets (1 1/2 pounds total), peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 skirt steak (1 1/2 pounds), cut into 4 equal pieces
1 bunch Swiss chard (12 ounces), ribs cut away and discarded, leaves cut into large pieces
2 teaspoons red-wine vinegarDirections:
Preheat oven to 400 degrees. Place beets on a large sheet of foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil to make a packet and crimp edges to create a tight seal. Place on a rimmed baking sheet and roast until beets are tender, 25 to 30 minutes.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season steaks with salt and pepper and cook until medium-rare, 3 to 6 minutes per side (depending on thickness). Transfer to a plate to rest.
Wipe skillet clean with a paper towel; return to stove. Heat 1 tablespoon oil over medium-high. Add Swiss chard; cook, stirring constantly, until wilted, about 2 minutes. Add beets and vinegar; season with salt and pepper and toss to combine. Thinly slice steak against the grain and serve with beets and greens.
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