Smoked Beets with Grilled Steak and a Cottage Cheese Dressing Recipe

This Smoked beets with grilled steak recipe is a smoky and tender dish, which is made with fresh beetroots and quality fillet steak. It’s a great choice for a summer barbecue, ready in about an hour.

Smoked Beets with Grilled Steak and a Cottage Cheese Dressing Ingredients

For the Cottage Cheese Dressing:

• 4 heaped tablespoons cottage cheese
• 1 lemon, halved
• extra virgin olive oil
• a few sprigs of fresh thyme, leaves picked

For the Beets and Steak:

• 8 small beetroots, tops trimmed
• a small bunch of fresh rosemary, leaves picked
• 1 tablespoon red wine vinegar
• extra virgin olive oil
• sea salt and freshly ground black pepper
• a small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped
• a small bunch of fresh tarragon or basil, leaves picked and roughly chopped
• 4 x 100g quality fillet steaks

How To Make Smoked Beets with Grilled Steak

1. Smoke the beets: Lay the beetroots on a double layer of foil. Sprinkle the rosemary leaves on top, then roll up the foil, twisting the ends to seal. Stab the foil package a few times with a knife. Place the package directly among the hot coals of your barbecue, placing some coals on top. Cook for 30 to 40 minutes, until the beetroots are tender.
2. Prepare the beet salad: Once the beets are cooked, let the package cool slightly. Unwrap them, peel off the charred skin, and cut the beets into irregular chunks. In a bowl, toss the beets with the red wine vinegar, 3 tablespoons of extra virgin olive oil, plenty of salt and pepper, and half of the parsley and tarragon.
3. Make the cottage cheese dressing: In a separate bowl, mix the cottage cheese with the juice and finely grated zest from half a lemon. Stir in 2 lugs of extra virgin olive oil, the thyme leaves, and some salt and pepper.
4. Grill the steaks: Lightly rub a little of the cottage cheese dressing onto your steaks. Place them on the hot barbecue and cook to your liking, turning them every minute.
5. Rest and serve: Remove the steaks to a plate and allow them to rest for a few minutes. To serve, divide the dressed beets between your plates. Top each plate with a steak and a spoonful of the cottage cheese dressing. Scatter over the remaining fresh herbs and enjoy.

Recipe Tips

• How to cook beets without a barbecue? If you don’t have a barbecue, you can achieve a similar result by wrapping the beets in foil and roasting them in a 400°F (200°C) oven for about an hour, or until tender.
• Can I use a different cut of steak? While fillet is incredibly tender, a well-marbled sirloin or rib-eye steak would also be delicious. Adjust the cooking time based on the thickness of the cut.
• Can I make the components ahead of time? Yes. The cottage cheese dressing and the cooked, dressed beetroots can be made a few hours in advance and stored in the refrigerator. Grill the steak just before serving for the best result.
• What if I don’t have different colored beetroots? Don’t worry, standard red beetroot will work perfectly and be just as delicious. The different colors are mainly for a beautiful presentation.

What To Serve With Smoked Beets and Grilled Steak

This elegant dish is a complete meal, but it also pairs nicely with:

• Simple roasted new potatoes
• A fresh, peppery watercress salad
• Crusty bread to soak up the juices

How To Store Leftovers

• Refrigerate: Store the leftover steak, beet salad, and cottage cheese dressing in separate airtight containers in the refrigerator for up to 2 days. The steak is also delicious served cold and thinly sliced.

Smoked Beets and Grilled Steak Nutrition Facts

• Serving Size: 1 serving
• Calories: 550 kcal
• Fat: 35g
• Carbohydrates: 20g
• Protein: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Grilled Fillet Steak with the Creamiest White Beans and Leeks Recipe
• Griddled Steak with Horseradish Sauce Recipe
• Best Chargrilled Steak Recipe