Flank Steak and Beets

Ingredients

• Parsley

  Raw

  ¼ tsp or 0.3g

• Sage

  Spices, ground

  ¼ tsp or 0.2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Curry powder

  Spices

  ¼ tsp or 0.5g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Basil

  Spices, dried

  ¼ tsp, ground or 0.3g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  16 oz or 454g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Beets

  Raw

  4 beet or 328g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F.
2. Wrap the beets in foil and place them on a foil-lined baking sheet. Bake for 1 hour.
3. While the beets are baking, mix all the spices together in a small bowl. Rub the spice mixture on both sides of the flank steak and scatter the minced garlic over it.
4. Heat a large skillet on high until very hot. Add 1/4 cup of olive oil and let it sizzle. Add the seasoned flank steak and sear for about 4 minutes on each side. Remove from the pan, cover with foil, and let it rest for 5 to 8 minutes.
5. Transfer the cooked flank steak to a large platter and slice it into thin strips against the grain.
6. Serve the sliced steak with the roasted beets and enjoy!

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