Grilled Beef Steaks with Beetroot Salad is the perfect choice for a special dinner or a weekend grilling adventure. It’s a delightful combination of flavours and textures that elevates a simple steak dinner to a gourmet experience. Whether you’re a seasoned chef or a home cook looking to impress, this recipe is a guaranteed crowd-pleaser!
Make this Grilled Beef Steaks with Beetroot Salad recipe:
SERVES 4 /TOTAL TIME: 55 min
Grilled 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
Instructions
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 on one 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.
For the 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.
Notes
***FOOD TEAM TIP: We used larger cooked beetroots for this recipe, but feel free to use pre-cooked baby beetroots.
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