Most people think of lamb as the spring meat, but this beef steak is delicious and makes a great spring time meal—best enjoyed outside if you can!
There are all sorts of zesty ingredients in this delicious, such as anchovies, dijon mustard, lemon and capers, so there's no doubt that it's packed full of flavor. For the steak (the most important part) we've used rib eye, which is often considered the most tasty. However, feel free to try a different cut, such as hanger (a beef cut that's actually praised for its flavor), if you'd like to try something new.
- Heat the oven to 180C, Gas 4. Boil the beetroots in salted water for 15 mins and then check if they are done by inserting a knife into one, if it’s not easy to pierce, continue to cook checking every 5 mins.
- Once cooked, drain the beetroot and under cold running water rub the beetroot so that the skin begins to come off. Chop the beetroot into similar size pieces, toss in 2tbsp extra virgin olive oil and season well. Roast for 15 mins, check and return to the oven if they need longer, they should have a little colour around the edges.
- For the steak dressing, finely chop the anchovies and add to a bowl, combine with a tsp of dijon mustard, a large pinch of lemon zest and a half the lemon juice. Start to slowly add 3tbsp extra virgin olive oil while whisking to create a dressing. Mix in the chopped parsley.
- Heat a griddle or frying pan until hot, turn the heat down to a medium high heat, add a small amount of the remaining olive oil and add the ribeye steaks. Cook the steaks for 2-3 mins on each side to achieve a medium steak. Try not to move the steak too much so that you build a good crust. Once cooked on both sides remove the steaks from the pan and leave to rest for 2 mins, drizzle with the remaining extra virgin olive oil and season with salt, cover with foil or a lid large enough to cover them.
- Remove the beetroot from the oven, place in a large mixing bowl and allow to cool slightly. Add the chicory leaves, the sliced spring onion and dill. Toss all together with salt and pepper.
- Slice the steaks into 1cm strips. On a large platter, lay the slices of ribeye at one end and dress with the caper, parsley and anchovy dressing. Now lay the beetroot and chicory on the rest of the platter.
- 6 beetroots
- 6 tbsp extra virgin olive oil
- 2 anchovy fillets
- 1 tsp dijon mustard
- 1 lemon, zested and juiced
- Small handful of chopped flat-leaf parsley
- 2 ribeye steaks, brought to room temperature
- 1 red chicory, prepared into leaves
- 1 white chicory prepared into leaves
- 2 tsp capers
- 2-3 sprigs of dill
- 1 large spring onion, finely sliced
- Creme fraiche, to serve
How else can I cook spring beef with beetroots?
While we suggest cooking this recipe in a frying pan, you can absolutely take advantage of the BBQ with this dish. If you're lighting up the barbeque as the nights get warmer, cook the steaks on that instead of on the hob. You'll get a lovely flame-grilled flavour.
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Samuel has a BSc in Food from the University of Birmingham and nearly 16 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group.
He was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and has produced many recipes for woman&home. Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC.
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