Tuesday, July 10, 2012
Medium fresh beets, washed
Boneless sirloin steak, visible fat removed
1/2 teaspoon + 2 dashes
Freshly ground pepper to taste
Mixed green salad 2 cups Goat cheese (or other flavorful cheese, such as bleu) 3 ounces Balsamic vinegar 4 teaspoons
Directions: 1. Place beets in a medium pot and fill with water. Cover and cook on high heat until water starts boiling, then reduce to medium-low and simmer until beets are tender, about 30 minutes. Drain water and let beets cool for a few minutes, then peel and slice.
2. Meanwhile, prepare indoor or outdoor grill. Season beef with salt and pepper. Grill for 3-6 minutes on each side, or until desired degree of doneness is achieved. Let rest for 5 minutes and then slice into wide strips.
3. Portion mixed greens onto two plates, and then top each with half of the steak, beets, and goat cheese. Drizzle balsamic vinegar onto each salad and then season with a dash of salt and freshly ground pepper to taste.
The Journal Scene is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not The Journal Scene.
© 2015 Trident Health.