Tender and succulent, these beef steaks are perfectly paired with a sweet beetroot salad.

Barbecued beef steaks with beetroot salad

INGREDIENTS

  • 1 kilogram baby beetroot, stems and leaves attached
  • 8 shallots, unpeeled
  • 1⁄4 cup olive oil
  • 4x 180g beef steaks
  • 1 tbsp finely chopped rosemary
  • 25 grams toasted walnuts, roughly chopped

ROSEMARY YOGHURT DRESSING

  • 1⁄2 cup greek-style yoghurt
  • 1 tsp finely chopped rosemary
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 1 tbsp olive oil

METHOD

TRIM beetroot, leaving some stems attached. Reserve 200g beetroot leaves.

PLACE beetroot and shallots in the centre of two large pieces of foil. Drizzle with 1 tablespoon of oil and season. Fold foil into parcels to enclose vegetables. Place parcels onone side of a preheated oiled grill plate over medium heat for 35 minutes, turning every 10 minutes or until beetroot and shallots are tender.

MEANWHILE, coat steaks in remaining oil, sprinkle with rosemary and season well.

PLACE steaks on the other side of the grill pan and cook for 2 minutes on each side or until cooked as desired. Remove from heat; rest, covered, for 5 minutes.

PEEL beetroot and shallots, then cut in half. Place in a bowl with reserved beetroot leaves and walnuts. Toss gently to combine.

ROSEMARY YOGHURT DRESSING

Place ingredients in a screw-top jar. Shake well to combine and season to taste. Store in the fridge until ready to serve.

TO SERVE Slice the steaks when ready to serve and accompany with beetroot salad drizzled with yoghurt dressing.

HANDS-ON TIME 15 min |  TOTAL TIME 55 min | SERVES 4 | HEALTHY | GLUTEN-FREE

Originally seen on foodandhome.co.za.

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Slow-roasted lamb shanks with minted pearl couscous