Alongside, golden beets get tossed in a ginger-sesame dressing along with their green tops—an excellent source of fiber and antioxidants. Cook, relax, and enjoy!
What you'll need:
4 oz pineapple juice
2 Tbsp gluten-free tamari
12 oz sirloin steak
1 bunch gold beets with tops
2 oz fresh ginger
3 Tbsp rice wine vinegar
2 tsp sesame oil
1 tsp black sesame seeds
freshly ground black pepper
neutral oil such as vegetable or safflower
1. Marinate steak
Combine pineapple juice and tamari in a shallow dish. Add steak and turn to coat. Marinate at room temperature, 15 minutes.
Prep beets & greens
Meanwhile, slice beets ¼-inch thick; rinse beet greens to remove any grit. Peel ginger and thinly slice half. Finely chop remaining half of ginger and place in a large bowl with vinegar and sesame oil; season dressing with salt and pepper.
Steam beets and greens
Place sliced ginger in a medium pot with 1-inch water. Bring to a simmer and add beets. Cover, reduce heat to medium-low, and steam until almost tender, 5 minutes. Add greens, cover, and continue to steam until beets and greens are tender, 2–3 minutes more. Drain then add beets and greens to dressing. Season with salt and pepper and toss to combine.
Remove steak from marinade (reserve marinade) and pat dry with paper towels. Heat 1 tablespoon oil in a large heavy skillet over medium-high. When oil is shimmering, season steak with salt and pepper and add to skillet. Cook, turning once, until deeply browned, about 2 minutes per side. Turn steak up on either side to brown the edges, another minute or so per edge.
Add reserved marinade to skillet (it will sizzle vigorously) and continue to cook, turning steak to coat, until glazed, 30 seconds–1 minute. Transfer steak to a board to rest and reserve any sauce in skillet.
Slice steak against the grain, pouring any sauce over top. Serve with beets and greens, sprinkled with sesame seeds. Enjoy!
See what else is cooking this week!