Peppered Steaks with Roasted Beets
- Trim and reserve beet greens; set aside. Peel beets; cut in wedges. Place in a 1 1/2-quart microwave-safe dish. Cover with vented plastic wrap. Microcook on high for 9 to 12 minutes, until tender, stirring once. Rinse and drain greens; tear to measure 1 cup; set aside. Carefully uncover and drain beets. Toss with 1 tablespoon olive oil, 1/8 teaspoon each salt and black pepper, and torn greens.
- Meanwhile, season both sides of steak with 1/4 teaspoon salt and 1 teaspoon cracked black pepper. Lightly coat grill pan or cast-iron skillet with nonstick cooking spray. Heat over medium-high heat. Cook steak for 5 minutes per side or to desired doneness. For sauce, in a small saucepan stir together 2 tablespoons water, the mustard, and brown sugar over medium heat just until bubbly.
- Cut steak into four portions, then top with beets and sauce. Combine cream cheese and seasoning; dollop over steak, beets, and sauce. Makes 4 servings.
Nutrition Facts (Peppered Steaks with Roasted Beets)
- Per serving:
- 418 kcal cal.,
- 27 g fat
- (11 g sat. fat,
- 1 g polyunsaturated fat,
- 11 g monounsatured fat),
- 83 mg chol.,
- 418 mg sodium,
- 17 g carb.,
- 4 g fiber,
- 12 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet