Careme

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak (1 Steak) 12 oz steak (about 3/4 lb), patted dry $14.99/lb
• Baby Organic Golden Beets 1 bunch/pack (about 12–16 oz), scrubbed and quartered $3.89 each
• Shallots 2 medium shallots, thinly sliced $4.49/lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 3/4 cup $1.99 (sale)
• Olive oil 2 tbsp, divided
• Butter (optional but great) 1 tbsp
• Kroger Beef Gravy - 12oz jar (optional shortcut) Optional: 1/2 cup if skipping pan sauce $1.50 (sale)
• Fresh Organic Limes - Each (or lemon juice if you have it) 1/2 lime (about 1 tsp juice) $1.29 each
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp, divided
• Smoked paprika (optional) 1/2 tsp
• Flour (optional thickener) 1 tsp

Instructions

1. Roast beets (oven method): heat oven to 425°F. Toss 12–16 oz golden beets (quartered) with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika (optional). Spread on a sheet pan and roast 25–35 minutes, stirring once, until tender and browned at edges.
2. Prep steak: while beets roast, pat dry a 12 oz sirloin steak. Season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Let sit at room temp 10 minutes (helps even cooking).
3. Sear (stove method): heat a skillet (cast iron ideal) over medium-high 2 minutes. Add 1 tbsp olive oil. Sear steak 3–5 minutes per side (depending on thickness) until well-browned; for medium aim 130–135°F. Transfer steak to a plate to rest 8 minutes.
4. Make shallot pan sauce: lower heat to medium. Add 1 tbsp butter (or 1 tbsp olive oil) to the same skillet. Add 2 sliced shallots and a pinch of salt; cook 2–3 minutes until softened.
5. Deglaze and reduce: add 3/4 cup low-sodium chicken broth, scraping up browned bits. Simmer 4–6 minutes until slightly reduced and glossy. For a thicker sauce, whisk 1 tsp flour into 1 tbsp cold water, then whisk into sauce and simmer 1 minute. Finish with 1 tsp lime juice and black pepper to taste.
6. Serve: slice rested steak against the grain. Divide steak and roasted beets between 2 plates. Spoon shallot sauce over the steak. (Shortcut option: warm 1/2 cup jar gravy instead of pan sauce, but the pan sauce tastes fresher.)