Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Grilled Steak with Beets & Radicchio

:  June/July 2006, EatingWell Serves Two

Your rating: None Average: 4.7 (7 votes)

Peppery radicchio mellows a bit on the grill and is offset wonderfully by the sweet beets and earthy goat cheese dressing. Rib-eye or filet mignon would also be a delicious choice in this recipe.


Grilled Steak with Beets & Radicchio Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 tablespoons crumbled goat cheese, or feta cheese
  • 2 teaspoons white-wine vinegar, or champagne vinegar
  • 1/4 teaspoon dry mustard
  • 1 tablespoon minced shallot
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 3 1/2 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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. Preheat grill to high.
  2. Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper; whisk to combine. Slowly drizzle in 2 teaspoons oil and whisk until blended.
  3. Thread radicchio chunks and beets onto skewers and drizzle with 1 teaspoon oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/8 teaspoon salt and pepper.
  4. 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.

Nutrition

Per serving: 302 calories; 16 g fat ( 4 g sat , 9 g mono ); 64 mg cholesterol; 15 g carbohydrates; 26 g protein; 3 g fiber; 458 mg sodium; 819 mg potassium.

Nutrition Bonus: Selenium (40% daily value), Zinc (35% dv), Folate (29% dv), Iron (27% dv), Vitamin C (26% dv), Potassium (24% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 3 1/2 lean meat, 1 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Entertaining, casual
Everyday favorites
Quick (total 30 min. or less)
Cooking for 2
Type of Dish
Main dish, combination meal
Main dish, meat
Ease of Preparation
Easy
Total Time
30 minutes or less
Ethnic/Regional
American
Servings
2
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
Healthy weight
High potassium
Gluten free
Main Ingredient
Beef
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Valentine's Day
Publication
EatingWell Serves Two
June/July 2006
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner