Skirt Steak & Roasted Beet Salad
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 Certified Piedmontese skirt steaks
- Olive oil, as needed
- Kosher salt and freshly ground black pepper, as needed
- Roasted beets (recipe follows)
- 2 cara cara or blood oranges, supreme*
- 1 carrot, thinly shaved
- 1 avocado, sliced or diced
- 3 radishes, thinly shaved and covered with cold water until ready to use
- 1 teaspoon freshly squeezed lime juice
- Fresh herbs (such as parsley or cilantro) or micro greens for garnish (optional)
*To supreme an orange: With a pairing knife, slice off the top and bottom of the orange and carefully remove the peel and pith. Slice along the inside of the membranes to release each slice.
Season each skirt steak with oil, kosher salt, and black pepper and set aside. Grill each skirt steak on high heat for about 2 to 3 minutes per side (depending on thickness of steak) and set aside to rest. Meanwhile, in a mixing bowl, combine the roasted beets, oranges, and carrots and season with olive oil, lime juice, kosher salt, and black pepper. Arrange on a plate and top with sliced radishes, avocado, and fresh herbs (if using). Slice steak and serve with salad.
Roasted Beets
- 6 medium beets, sliced or diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, as needed
- 2 cloves garlic, smashed
- 1 lemon, sliced
- 2 sprigs fresh thyme
Preheat oven to 425°F. To the center of a piece of foil, add beats, butter, olive oil, salt and pepper, garlic, lemon, and thyme. Fold the foil to create a pouch, so ingredients are completely enclosed. Roast in oven for 15 to 20 minutes, or until beets are easily pierced with a fork.