Steak with Pickled Veggies

Name: Steak with Pickled Veggies
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 yellow beets (about 10 oz.), peeled and thinly sliced on mandoline; 4 tbsp. fresh lemon juice, divided; Pinch of sugar; Kosher salt and pepper; 1 1 1/2 lb hanger steak, trimmed; 3 tbsp. extra virgin olive oil, divided; 1 tbsp. prepared horseradish, squeezed of excess moisture; 1 tsp. Dijon mustard; 2 scallions, whites finely chopped, greens thinly sliced; 2 Persian cucumbers, thinly sliced; 4 oz. watercress

Looking for a gluten-free dinner tonight?

By Tina MartinezPublished: Mar 10, 2023

1 Rating

Jump to recipe

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

450

We give flavorful hanger steak the bold, assertive partners it deserves: quick-pickled beets and a cucumber-watercress salad tossed with a horseradish-Dijon dressing. It’s a quick, low-stress meal that’s great for easy entertaining.

Advertisement - Continue Reading Below

Ingredients

4 yellow beets (about 10 oz.), peeled and thinly sliced on mandoline
4 Tbsp. fresh lemon juice, divided
Pinch of sugar
Kosher salt and pepper
1 1 1/2 lb hanger steak, trimmed
3 Tbsp. extra virgin olive oil, divided
1 Tbsp. prepared horseradish, squeezed of excess moisture
1 tsp. Dijon mustard
2 scallions, whites finely chopped, greens thinly sliced
2 Persian cucumbers, thinly sliced
4 oz. watercress

Directions

1. Step 1Heat oven to 425°F. In medium bowl, toss beets with 2 tablespoons lemon juice, sugar, and 1/4 teaspoon salt. Set aside.
2. Step 2Heat 1 tablespoon oil in cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper and cook until browned, 4 minutes per side. Transfer skillet to oven and roast to desired doneness, about 5 minutes for medium-rare. Let rest 10 minutes before slicing.
3. Step 3Meanwhile, in large bowl, combine horseradish, Dijon, scallion whites, and remaining 2 tablespoons lemon juice and 2 tablespoons oil. Add cucumber and toss to coat, then toss with beets. Toss with watercress and scallion greens and serve with steak.

NUTRITIONAL INFORMATION (per serving): About 450 cal, 28.5 g fat (8.5 g sat), 39 g pro, 555 mg sodium, 10 g carb, 3 g fiber

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below