Name: Roasted beets with flank steak
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz red beets, peeled and cut into 1-inch wedges; 1 1/2 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 7 oz beef flank steak, 1-inch thick, patted dry; 1 tbsp lemon juice; 1 tbsp fresh parsley, finely chopped; 3 1/2 tbsp fresh dill, finely chopped

Nutrition

Per serving

469 calories

Protein: 43g; 37% of calories
Carbs: 17g; 14% of calories
Fat: 26g; 49% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F. On a half-sheet pan, toss the beets with one-third of the olive oil, one-third of the salt, and one-third of the pepper. Roast for 35 to 40 minutes until tender when pierced with a fork.
While the beets roast, season the steak with half of the remaining salt and pepper. Heat half of the remaining oil in a 12-inch skillet over medium-high heat. Add the steak and cook for 4 to 5 minutes, flip, and cook for 4 to 5 minutes more until medium-rare. Done when browned and medium-rare, 145°F.
Transfer the steak to a board to rest for 5 minutes. In a small bowl, whisk together the lemon juice, parsley, dill, the remaining olive oil, salt, and pepper until the dressing is loose and combined.
Slice the steak thinly against the grain. Pile the hot beets on a plate and toss with half of the dressing. Arrange the steak alongside and spoon the remaining dressing over the meat.

Nutrition

Ingredients

Instructions

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