NUTRITION

SERVINGS

INGREDIENTS

6 oz Strip loin steak

1 cup Red beets

2 cup Baby arugula

0 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed red beets with 1 teaspoon of olive oil and a pinch of sea salt on the prepared sheet.

• 3

  Roast the beets for 25 to 30 minutes until they are tender and slightly caramelized.

• 4

  Season the strip loin steak evenly on both sides with the remaining sea salt, black pepper, and fresh thyme.

• 5

  Heat the remaining 1 teaspoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the steak in the hot skillet and sear for 4 to 5 minutes per side for medium-rare doneness.

• 7

  Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep it juicy.

• 8

  In a large bowl, whisk together the balsamic vinegar with any juices released from the resting steak.

• 9

  Add the baby arugula and roasted beets to the bowl, tossing gently to coat them in the dressing.

• 10

  Slice the strip loin against the grain and serve the warm steak strips over the beet and arugula salad.