Bloody Butcher Flank Steak with Sauteed Beets and Cherries

Head Notes: This dish looks gorgeous with the beets and steak slices oozing their juices on a bright white, very simple plate.

Recipe courtesy Deb Stoner
Show: The Great Steak Challenge Episode: The Great Steak Challenge 3
TOTAL TIME: 55 min
Prep: 30 min
Inactive Prep: 5 min
Cook: 20 min
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

STEAK:
  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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

Notes

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.