Using spiralized beets will give this Paleo noodle bowl a deliciously earthy flavor. Flank steak packs in the protein, so this will Paleo recipe will keep you satisfied for hours.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
broil:
17 mins
Servings:
4
Yield:
10 cups
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Beet Noodle Bowls with Steak and Chimichurri

Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts (Beet Noodle Bowls with Steak and Chimichurri)

445 calories; total fat 30g; saturated fat 9g; polyunsaturated fat 5g; monounsaturated fat 14g; cholesterol 71mg; sodium 536mg; potassium 786mg; carbohydrates 14g; fiber 4g; sugar 9g; protein 30g; trans fatty acid 0g; vitamin a 1204IU; vitamin c 34mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 5mg; vitamin b6 0mg; folate 112mcg; vitamin b12 3mcg; calcium 86mg; iron 5mg.

Chimichurri Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender combine parsley, shallot, oregano,vinegar, lime juice, olive oil, garlic, and crushed red pepper. Cover and blend or process until finely chopped, scraping sides as necessary.

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