The classic beet and goat cheese salad has been there and done that. This fresh take combines golden beets, crumbled aged white cheddar, and sliced hanger steak and makes for a delightful dinner salad. The sweet and acidic dressing, made from vinegar, honey, mustard, and olive oil, is a great complement to the rich and flavorful meat. You could swap in flank steak, but we love the super tender results from pan-seared hanger steak. If possible, buy beets with perky greens still attached to make sure they’re quite fresh; older beets tend to dry out and lose some of their color.
1 pound hanger steak, trimmed and cut into 4 pieces
1 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
3 tablespoons olive oil, divided
2 medium golden beets, peeled and cut into wedges
1½ tablespoons white balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
5 ounces baby lettuces
1½ ounces aged white Cheddar cheese, broken into pieces
¼ cup roasted salted pistachios, chopped
Sat fat 9g
How to Make It
Season steak with ¾ teaspoon of the salt and ½ teaspoon of the pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add steak and cook until deeply brown on both sides, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, place beets and 2 tablespoons water in a microwave-safe bowl. Cover tightly with plastic wrap and microwave on high until beets are tender when pierced with a knife, about 5 minutes.
Whisk together vinegar, honey, mustard, remaining 2 tablespoons oil, and remaining ¼ teaspoon each salt and pepper in a large bowl. Add beets and lettuces and toss to combine. Slice steak against the grain and serve on top of salad along with cheese and pistachios.
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