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Peppered Steaks with Roasted Beets

Mustard and sweet brown sugar create a bubbly sauce for this peppered steak. Top with fork-tender, golden and red beets.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Peppered Steaks with Roasted Beets



  1. 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.
  2. 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.
  3. 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



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