By Chef Ella Freyinger

April 2021

4 Servings


  • 8 small-medium sized beets
  • 3 tbsp olive oil
  • 1 small shallot, thinly sliced
  • 1 tsp mustard seeds
  • 4 tbsp sherry vinegar
  • 1 tbsp Flamingo Estate honey
  • 3 tbsp olive oil, plus additional for cooking
  • Sea salt
  • Freshly ground black pepper
  • 1 pound skirt steak
  • 1 tbsp harissa spice blend
  • Kosher salt
  • Olive oil
  • ¼ cup labneh
  • 2 tbsp freshly grated horseradish root
  • ¼ cup picked fresh dill leaves
  • ¼ cup chopped pecans, toasted


  • Preheat the oven to 400° F.
  • Place a large sheet of aluminum foil on a rimmed baking sheet. Place the beets in foil with 1 tbsp of oil and season liberally with salt and pepper. Pull the edges of the aluminum foil together and crimp closed. Place in the oven and roast until the beets are tender, about 45 minutes.
  • Once removed from the oven, use tongs to open the foil packet allowing the beets to cool for about 20 minutes or until they can be easily handled.
  • Either with gloves, or using a paper towel, rub the beet skins off. Cut the beets into ½” cubes and place in a bowl.
  • Heat the shallot, mustard seeds, sherry vinegar, honey, 1 tbsp olive oil, sea salt and black pepper in a small saucepan. Once simmering add to the bowl with the cut beets and toss to coat. Let rest at room temperature for at least 1 hour.
  • Heat a cast iron skillet over medium-high heat.
  • Cut the skirt steak into 6” lengths. Pat dry with kitchen or paper towels. Season with salt and evenly coat with the harissa. Drizzle with olive oil and massage into the steak.
  • Once the skillet begins to smoke add the skirt steak, making sure to not crowd the pan. Cook for 2-3 minutes per side. The steak should be developing a deeply browned crust. Flip and cook on the remaining side for another 2-3 minutes. Transfer to a plate, cover with foil and let rest for 10 minutes.
  • Just before assembling, slice the steak against the grain.
    I like to arrange this dish onto a large family style platter. Using the back of a spoon, smear dollops of labneh onto a platter. Arrange the steak sliced and marinated beets into a single layer. Top with the pecans, freshly grated horseradish dill. Drizzle with FE olive oil and enjoy with a vibrant glass of red wine.
  • Enjoy