Grilled Steak with Beets & Radicchio

Provided by EatingWell
Cook Time30 Minutes
Level Easy
Serves 6

Peppery radicchio mellows a bit on the grill and is offset wonderfully
by the sweet beets and earthy goat cheese dressing. Rib-eye or filet
mignon would also be a delicious choice in this recipe.
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

Preheat grill to high. 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. 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.
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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