Grilled Steak With Beets & Radicchio


2   tablespoons crumbled goat cheese, or feta cheese
2   teaspoons white-wine vinegar, or champagne vinegar
1/4  teaspoon dry mustard
1   tablespoon minced shallot
2   teaspoons minced fresh parsley
1/4  teaspoon kosher salt, divided
1/4  teaspoon freshly ground pepper, divided
3 1/2  teaspoons extra-virgin olive oil, divided
1   small head radicchio, halved, cored and each half quartered
1  8  ounce can baby beets, drained

8   ounces New York strip (loin) steak, trimmed and cut into 2 portions


1. Preheat grill to high.

2. Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper; whisk to combine. Slowly drizzle in 2 teaspoons oil and whisk until blended.

3. Thread radicchio chunks and beets onto skewers and drizzle with 1 teaspoon oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/8 teaspoon salt and pepper.

4. Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently, until the radicchio is wilted and lightly charred, 5 to 7 minutes. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve steaks and vegetables with the sauce.

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