Careme

Ingredients

• Choice Boneless Beef Flank Steak (Family Pack, 2 per pack) ~12 oz (for 2 people) $8.99/lb (sale)
• Organic Red Beets ~1 lb (about 2–3 medium), scrubbed and cut into 3/4-inch wedges $3.49/lb
• Kroger® Sugar Snap Peas 8 oz, strings removed if needed $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 1 tsp (optional, for beets)
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep the grill and meat: Pat dry ~12 oz flank steak and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temp while you start the beets (10–15 min). Heat grill to medium-high (or use a grill pan on the stove).
2. Roast the beets (oven method): Heat oven to 425°F. Toss ~1 lb beet wedges with 1 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp honey (optional). Spread on a sheet pan and roast until tender and caramelized, 25–35 min, flipping once.
3. Make horseradish-parsley sauce: In a bowl mix 1 Tbsp finely grated horseradish root, 1/2 bunch chopped parsley, 1/2 grated or very finely minced onion, 1 grated garlic clove, 1 tsp Dijon, zest of 1/2 lemon + 1 Tbsp lemon juice, and 1 Tbsp olive oil. Season with a pinch of salt and pepper. Add a splash of water to loosen if needed.
4. Grill the steak: Grill the ~12 oz flank steak 3–5 min per side for medium-rare (or to your liking). Move to a board and rest 8–10 min.
5. Quick-char the snap peas (stove or grill): Toss 8 oz snap peas with 1 Tbsp olive oil, pinch of salt, and pinch of red pepper flakes (optional). Grill in a basket 2–3 min or blister in a hot skillet on the stove 3–4 min, shaking often, until bright green with a little char.
6. Finish and serve: Slice rested steak thinly against the grain. Plate with roasted beets and snap peas. Spoon horseradish–parsley sauce over steak. Serve with remaining 1/2 lemon as wedges for squeezing.