Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $7.99
• Golden Beets 1 lb $2.69
• Sunset Mini Cucumbers 8 oz $5.00
• Green Top Red Radishes 1 bunch $1.99
• Simple Truth Organic® Baby Dill 1/2 oz $2.79
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Kroger® Yellow Onion 3 lb Bag 1/2 medium onion $3.49
• Garlic 1 clove $1.50
• Pantry: olive oil 3 tablespoons
• Pantry: Dijon mustard 1 teaspoon
• Pantry: red wine vinegar 1 teaspoon
• Pantry: kosher salt 1 1/4 teaspoons
• Pantry: black pepper 1 teaspoon

Instructions

1. Preheat the oven to 425°F. Trim 1 lb Golden Beets, peel them, and cut them into wedges about 3/4 inch thick. Thinly slice 1/2 medium Kroger® Yellow Onion. Toss the beets and onion with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 30 to 35 minutes, turning once, until tender and lightly caramelized at the edges.
2. While the beets roast, pat 1 lb Certified Angus Beef Boneless Flank Steak dry. Rub with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Let it sit at room temperature while you prepare the salad.
3. Slice 8 oz Sunset Mini Cucumbers into angled coins. Trim 1 bunch Green Top Red Radishes and slice them very thin. Finely chop 1/2 oz Simple Truth Organic® Baby Dill. In a bowl, whisk together 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, a pinch of kosher salt, and a few grinds of black pepper. Toss the cucumbers, radishes, and dill with the dressing and chill or set aside.
4. Mince 1 clove Garlic. Zest the 1 lemon and cut the lemon into wedges for serving.
5. Heat a heavy skillet or grill pan over high heat until very hot. Sear the flank steak for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, depending on thickness. In the last 30 seconds, add the minced garlic and lemon zest to the pan with a tiny drizzle of olive oil and quickly spoon the fragrant oil over the steak. Transfer the steak to a cutting board and rest 8 minutes.
6. If desired, give the roasted beets a final squeeze of lemon after they come out of the oven to brighten them.
7. Slice the rested flank steak thinly across the grain. Taste the cucumber-radish salad and adjust with a little more lemon juice or salt if needed.
8. To plate, swipe the roasted golden beets onto one side of each plate and top with a few of the softened onion slices. Fan the sliced steak alongside, slightly overlapping the slices for a composed look. Nest the chilled cucumber-radish-dill salad on the other side for crisp contrast. Finish with a lemon wedge on the plate. The hot steak, warm sweet beets, and cool crunchy salad should all feel distinct and deliberate.