Nutrition per serving may change if servings are adjusted.
2 tablespoons crumbled goat cheese, or feta cheese
2 teaspoons white-wine vinegar, or champagne vinegar
¼ teaspoon dry mustard
1 tablespoon minced shallot
2 teaspoons minced fresh parsley
¼ teaspoon kosher salt, divided
¼ teaspoon freshly ground pepper, divided
3½ teaspoons extra-virgin olive oil, divided
1 small head radicchio, halved, cored and each half quartered
1 8-ounce can baby beets, drained
8 ounces New York strip (loin) steak, trimmed and cut into 2 portions
Preheat grill to high.
Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, ⅛ teaspoon salt and ⅛ teaspoon pepper; whisk to combine. Slowly drizzle in 2 teaspoons oil and whisk until blended.
Thread radicchio chunks and beets onto skewers and drizzle with 1 teaspoon oil. Rub steaks with the remaining ½ teaspoon oil. Season the steaks and skewered vegetables with the remaining ⅛ teaspoon salt and pepper.
Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently, until the radicchio is wilted and lightly charred, 5 to 7 minutes. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve steaks and vegetables with the sauce.
302 calories;16 g fat(4 g sat); 3 g fiber; 14 g carbohydrates; 26 g protein; 114 mcg folate; 64 mg cholesterol; 7 g sugars; 0 g added sugars; 298 IU vitamin A; 16 mg vitamin C; 69 mg calcium; 5 mg iron; 465 mg sodium; 818 mg potassium
Folate (28% daily value), Iron (28% dv), Vitamin C (27% dv)