Grilled Steak with Beet-Cabbage Slaw & Whipped Goat Cheese
Juicy grilled steak paired with a healthy, colorful beet-cabbage slaw. Bring it all together with a tangy whipped goat cheese-yogurt sauce.
Ingredients
- 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
Instructions
- 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.