This dish looks gorgeous with the beets and steak slices oozing their juices on a bright white, very simple plate.
Recipe courtesy of Deb Stoner
Total:
45 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Steak:
  • One 1 1/2-pound flank steak, 1-inch thick, trimmed
  • 2 teaspoons olive oil
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Beets and Cherries:
  • 20 fresh dark red cherries or frozen and thawed
  • 3 golf-ball-size fresh beets, trimmed and peeled, shredded on large holes of box grater
  • 1 1/2 teaspoons balsamic vinegar
  • Very tiny pinch ground cloves (think about how much vermouth you use in a very dry martini -- use that same kind of restraint with the cloves)
  • Large pinch flaky salt
  • Edible flowers, for garnish, such as a bright orange nasturtium

Directions

For the steak: Rub the steak with the oil and sprinkle with the paprika, salt and pepper. Set aside at room temperature while you prepare the beets.

For the beets and cherries: Preheat the grill to medium-high heat, about 450 degrees F. Heat a medium cast-iron skillet on the grill. Cut the cherries in half, removing the pits. (A look at your hands after you shred the beets and slice the cherries will show you how this dish got named¿) When the skillet is hot, add 1 cup water and the beets and bring to a boil. Cover the grill and cook until the water has almost disappeared, about 10 minutes.

Add the cherries, vinegar, cloves and 2 more tablespoons water and stir to combine. Remove the pan from the heat and set aside until ready to serve.

Grill the steaks, covered, for about 3 minutes, and then flip and cook, covered, for 2 minutes longer. Continue to grill until medium rare, or the internal temperature reaches 125 degrees F. Transfer to a serving platter and let rest, loosely tented with foil, for 5 minutes. Slice into 1/4-inch-thick slices against the grain.

Sprinkle the beets and cherries with a large pinch of flaky salt, toss, then place portions on plates next to slices of the grilled steaks. Garnish with an edible flower. Very rich, very, red, and deeply satisfying. Bloody delicious!

Wine Pairing Selection: Beringer Founders' Estate Malbec

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Matambre: Stuffed Flank Steak

Flank Steak Fajitas

Flank Steak with Brie Fondue

Cochon Butcher's Muffaletta

Recipe courtesy of Camion au Pied de Cochon

Marinated Flank Steak with Summer Salsa

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c