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- 2 pounds small golden and/or red beets with tops
- Olive oil
- 1 pound boneless beef sirloin steak, 1-inch thick
- Nonstick cooking spray
- 1 tablespoon deli-style mustard
- 1 teaspoon packed brown sugar
- 1/2 8 ounce packagecream cheese, softened
- 1/2 teaspoon dried Italian seasoning
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.
- Servings Per Recipe 4,
- cal. (kcal) 418,
- Fat, total (g) 27,
- chol. (mg) 83,
- sat. fat (g) 11,
- carb. (g) 17,
- Monosaturated fat (g) 11,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 12,
- pro. (g) 27,
- vit. A (IU) 389,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 181,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 418,
- Potassium (mg) 846,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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