Beet Noodle Bowls with Steak and Chimichurri

Preheat broiler. Spiralize beets using a vegetable spiralizer. Remove 1 tsp. zest from the orange. To section oranges, cut a thin slice from one end so fruit will sit level. Working on a cutting board, cut down from the top of the fruit to remove peel and white membrane. Working over a bowl to catch juices, remove the sections by cutting into the center of the fruit between one section and the membrane. Then turn knife and slide the knife down the other side of the section next to the membrane. Remove any seeds.

Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Season the steak with some of the salt and pepper.

Broil steak 4 to 5 inches from the heat 13 to 16 minutes for medium (145°F), turning once. (Or grill, covered, over medium heat 13 to 16 minutes for medium [145°F], turning once). Place meat on a cutting board. Tent lightly with foil. Let stand 5 minutes. Thinly slice across the grain, then cut into bite-size pieces.

Meanwhile, heat oil in a large skillet over medium. Add beet noodles to skillet. Cook 6 to 8 minutes or until tender, tossing frequently. Sprinkle with remaining salt and pepper and drizzle with reserved orange juice.

In four shallow serving bowls, arrange beet noodles, steak, arugula, orange sesections, walnuts, and Chimichurri Sauce. Sprinkle with orange zest.