Peppered Steaks with Roasted Beets

By amt2mf

nutrition facts (Peppered Steaks with Roasted Beets)
Servings Per Recipe 4, cal. (kcal) 418, Fat, total (g) 27, chol. (mg) 83, sat. fat (g) 11, carb. (g) 17, Monosaturated fat (g) 11, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 12, pro. (g) 27, vit. A (IU) 389, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 181, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 418, Potassium (mg) 846, calcium (mg) 81, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 pounds small golden and/or red beets with tops
• Olive oil
• 1 pound boneless beef sirloin steak, 1-inch thick
• Nonstick cooking spray
• 1 tablespoon deli-style mustard
• 1 teaspoon packed brown sugar
• 1/2-8 ounce package cream cheese, softened
• 1/2 teaspoon dried Italian seasoning

Details

Preparation time 30mins

Preparation

Step 1

1. Trim and reserve beet greens; set aside. Peel beets; cut in wedges. Place in a 1 1/2-quart microwave-safe dish. Cover with vented plastic wrap. Microcook on high for 9 to 12 minutes, until tender, stirring once. Rinse and drain greens; tear to measure 1 cup; set aside. Carefully uncover and drain beets. Toss with 1 tablespoon olive oil, 1/8 teaspoon each salt and black pepper, and torn greens.

2. Meanwhile, season both sides of steak with 1/4 teaspoon salt and 1 teaspoon cracked black pepper. Lightly coat grill pan or cast-iron skillet with nonstick cooking spray. Heat over medium-high heat. Cook steak for 5 minutes per side or to desired doneness. For sauce, in a small saucepan stir together 2 tablespoons water, the mustard, and brown sugar over medium heat just until bubbly.

3. Cut steak into four portions, then top with beets and sauce. Combine cream cheese and seasoning; dollop over steak, beets, and sauce.