Marinated Beets & Skirt Steak

By Chef Ella Murphy

March 21, 2024

Serves

In this Recipe

Heritage Extra Virgin Olive Oil

California Native Mountain Wildflower Honey

Ingredients

FOR THE BEETS

Beets8 small-medium sized

Shallot1 small, thinly sliced

Mustard Seeds1 tsp

Sherry Vinegar4 tbsp

Flamingo Estate Biointensive Native Wildflower Honey1 tbsp

Flamingo Estate Extra Virgin Olive Oil3 tbsp, plus additional for cooking

Sea Saltto taste

Black Pepperfreshly ground

FOR THE STEAK

Skirt Steak1 lb

Harissa Spice Blend1 tbsp

Kosher Saltto taste

Olive Oilfor searing

FOR ASSEMBLY

Labneh1/4 cup

Horseradish2 tbsp freshly grated

Dill1/4 cup picked fresh

Pecans1/4 cup chopped, toasted

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Steps

FOR THE BEETS:
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.
FOR THE STEAK:
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.
FOR ASSEMBLY:
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.