Grilled Flank Steak with Horseradish–Parsley Sauce + Roasted Beets & Charred Snap Peas
A bright, restaurant-feeling winter grill dinner: smoky char on sale flank steak, a zippy horseradish–parsley sauce, and sweet-tangy roasted beets alongside crisp snap peas. It’s bold, fresh, and very February-in-Washington (citrus + roots).
Back to full listIngredients
- Choice Boneless Beef Flank Steak (Family Pack, 2 per pack) ~12 oz (for 2 people) $8.99/lb (sale)
- Organic Red Beets ~1 lb (2–3 medium), cut into 3/4-inch wedges $3.49/lb
- Kroger® Sugar Snap Peas 8 oz $3.39 (8 oz)
- Horseradish Root 1–2 inches (about 1 Tbsp finely grated) $6.99/lb
- Parsley 1/2 bunch, finely chopped $1.29
- Fresh Organic Lemon - Each 1 lemon (zest + juice), divided $1.29
- Simple Truth Organic® Yellow Onion 2 lb Bag 1/2 medium onion, grated or very finely minced $2.99
- Garlic 1 clove, finely grated $0.69
- Olive oil 3 Tbsp, divided
- Dijon mustard 1 tsp
- Honey or sugar (optional) 1 tsp
- Salt & black pepper to taste
Instructions
- Pat dry steak; season with salt and pepper. Heat grill to medium-high (or use a grill pan on the stove).
- Heat oven to 425°F. Toss beets with 1 Tbsp oil, salt, pepper (and optional honey). Roast 25–35 min, flipping once.
- Mix sauce: horseradish + parsley + onion + garlic + Dijon + lemon zest/juice + 1 Tbsp oil; season to taste.
- Grill steak 3–5 min/side (medium-rare), then rest 8–10 min and slice against the grain.
- Toss snap peas with 1 Tbsp oil + salt; char quickly on grill or in a hot skillet 3–4 min.
- Serve steak with beets and snap peas; spoon sauce over.
Health notes: High protein; lots of micronutrients from beets/citrus; moderate fat. Keep it lighter by using ~10 oz steak total and going easy on oil.
Drink pairing: Syrah (Washington), Cabernet Franc, Tempranillo.