Grilled Steak with Beet-Cabbage Slaw and Whipped Goat Cheese Yogurt
Is there anything more classic than a perfectly grilled steak? Add in a healthy and colorful beet-cabbage slaw, and you’ve got a meal that’s not only delicious but good for you, too. Bring it all together with a tangy whipped goat cheese-yogurt sauce, and you’re in for an amazing dining experience. So fire up the grill and give this recipe a try!
Health Benefits of Cabbage & Beets
So why should you add more of these nutrient powerhouses to your cooking repertoire?
Cabbage is a great source of vitamin C, which boosts your immune system. It also provides plenty of fiber to keep you feeling full and helps with digestion too. Plus cabbage contains sulforaphane, which is linked with boosting antioxidant levels and may help prevent cancer.
Red beets are a great source of potassium, folate, and vitamin C. They also contain powerful antioxidants that fight inflammation and cell damage caused by free radicals. Red Beets rank alongside spinach as one of the most nutrient-dense vegetables on earth! Beet greens can be eaten raw in salads or cooked like spinach to preserve their vibrant color.
What is Whipped Goat Cheese?
Oh, only one of the best things since whipped cream. Goat cheese has a delicate taste and creamy texture that makes it perfect for whipping. To make savory whipped goat cheese, the chèvre is beaten until it forms stiff peaks after being whipped with an electric mixer at high speed. The consistency can be spreadable or fluffy depending on how long you beat them before adding more liquid (in this case yogurt) to increase volume.
Finally, extra flavorings such as honey may be added for sweetness if desired! So what are you waiting for? Get whippin’!
Grilled Steak with Beet-Cabbage Slaw & Whipped Goat Cheese
- 6 red beets tops & stems removed
- 2 tablespoons grapeseed oil divided (canola is ok as well)
- 4 cups shredded cabbage red looks really nice, but green is fine too
- ¼ cup Champagne vinegar
- 1/2 tablespoon sugar
- 3 ½ teaspoons salt divided
- 2 NY strip steaks about 1 inch thick (hangar steaks work well too)
- 1 teaspoon black pepper divided
- 1 cup full-fat plain Greek yogurt
- 4 ounces soft goat cheese
- Fresh Herbs for garnish (parsley or basil)
- Flaky sea salt for garnish
- Preheat your oven to 425°F. Toss the beets and 1 tablespoon oil on a large rimmed baking sheet. Spread in an even layer. Cover tightly with aluminum foil.
- Bake until fork-tender, 45 to 55 minutes. Uncover, and let cool to a temperature you feel comfortable peeling at. Peel the beets and dice into large cubes. Place beets in a large bowl; gently toss with cabbage, vinegar, sugar, 1 tablespoon oil, and 1 teaspoon salt. Set aside.
- Preheat your grill to 450-500 degrees. Pat the steaks dry and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill the steaks flipping only once, to desired degree of doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board, and let rest 5 minutes. Slice steaks just before serving.
- While the steaks rest, whisk together the yogurt, cheese, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl until fluffy and smooth. Spread the whipped goat cheese mixture on 4 plates; divide cabbage mixture and steaks among plates. Sprinkle with herbs and sea salt.
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