Baby Beet and Flank Steak Salad Dijon

Sneak a salad into your family's diet by serving this grilled steak and roasted beet dish on top of toasted bread.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Roast: 1 hr
  • Grill: 17 mins 375°F

Baby Beet and Flank Steak Salad Dijon

Directions

  1. Preheat oven to 375 degrees F. Tightly wrap beets in foil, wrapping each color separately. Roast beets for 1 to 1 1/4 hours or until tender; cool. Peel beets; cut into 1/4-inch slices. Chill beets until needed.
  2. Meanwhile, trim fat from meat. Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle meat with salt and 1/4 teaspoon pepper. In a small bowl combine 1 tablespoon of the mustard and the honey; spread over meat.
  3. For a charcoal or gas grill, place meat on the rack of a covered grill directly over medium heat. Grill for 17 to 21 minutes for medium (160 degrees F), turning once halfway through grilling. Remove from grill; cool. Cut meat across the grain into 1/4-inch slices; halve or quarter long slices.
  4. For dressing, in a screw-top jar combine shallots, oil, vinegar, 1/4 teaspoon pepper, and the remaining 3 tablespoons mustard. Cover and shake well.
  5. To serve, arrange meat and beet slices on chilled dinner plates. Drizzle with dressing and sprinkle with parsley.

From the Test Kitchen

To Serve Salad on Bread:

Preheat oven to 375 degrees F. Brush both sides of six 1/4-inch slices French bread with 2 tablespoons olive oil and sprinkle lightly with kosher salt and coarse ground black pepper. Place on a baking sheet. Bake for 10 to 12 minutes or until golden, turning once. Sprinkle with 2 tablespoons grated Parmesan cheese. Drizzle with some of the dressing. Top with meat and beet slices; drizzle with the remaining dressing. Sprinkle with parsley.

Nutrition analysis per serving: 469 calories, 31 g protein, 37 g carbohydrate, 21 g total fat (5 g sat. fat), 70 mg cholesterol, 5 g fiber, 13 g total sugar, 6% Vitamin A, 15% Vitamin C, 872 mg sodium, 9% calcium, 25% iron

To Serve Salad on Oranges:

Peel and section 6 oranges over a bowl, reserving the juice. Arrange orange sections on chilled dinner plates. Top with meat and beet slices; drizzle with the reserved orange juice and the dressing. Sprinkle with parsley.

Nutrition analysis per serving: 362 calories, 27 g protein, 27 g carbohydrate, 15 g total fat (4 g sat. fat), 68 mg cholesterol, 6 g fiber, 21 g total sugar, 10% Vitamin A, 95% Vitamin C, 644 mg sodium, 9% calcium, 18% iron

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Lower carb

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Nutrition Facts (Baby Beet and Flank Steak Salad Dijon)

  • Per serving:
  • 319 kcal ,
  • 15 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 68 mg chol. ,
  • 643 mg sodium ,
  • 17 g carb. ,
  • 4 g fiber ,
  • 12 g sugar ,
  • 26 g pro.
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