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.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 335 calories; 18 g fat (5 g sat, 10 g mono); 62 mg cholesterol; 15 g carbohydrate; 28 g protein; 3 g fiber; 460 mg sodium; 827 mg potassium.
Nutrition bonus: Selenium (40% daily value), Zinc (35% dv), Folate (29% dv), Iron (27% dv), Vitamin C (26% dv), Potassium (24% dv).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 3 1/2 lean meat, 1 1/2 fat

This made a fabulous meal! My only change was to use fresh baby beets and roast them (peel, toss with a bit of olive oil and sea salt, then roast at 350 for about 30 minutes). Also, I recommend the goat cheese dressing for the veggies, not the steak. I served this with a side salad of baby arugula with dried figs, yellow pear tomatoes, goat cheese, and a simple oil and balsamic vinegar dressing, with a California zinfandel to drink.

Holly, Tallahassee, FL