Steak and Beet Salad With Cheddar and Pistachios

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.

Photo by Greg DuPree

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Rating

★ ★ ★ ★ ★

Makes 4
Hands-On Time 15 min
Total Time 25 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 430 calories
- Fat 31 g
- Sat Fat 9 g
- Cholesterol 83 mg
- Sodium 741 mg
- Protein 30 g
- Carbohydrate 12 g
- Sugar 7 g
- Fiber 3 g
May 2017

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.

Ingredients

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

Directions

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.