Beet Noodle Bowls with Flank Steal

Ingredienser

2 large beets (1 lb) peeled and trim

• 1 medium orange

• 1 lb. beef flank steak

trimmed of fat

• ½ tsp. sea salt

• ¼ tsp. black pepper

1 tbsp olive oil

4 cups arugula, spinach or torn beet greens

• ¼ cup chopped walnuts, toasted

• ¼ cup Chimichurri Sauce

Fremgangsmåte

1. Preheat broiler. Using a vegetable spiralizer, cut beets into noodles. Remove 1 tsp. zest from orange. Peel and section orange, working over a bowl to catch juice. Remove any seeds.

2. Score both sides of meat in a diamond pattern by making shallow diagonal cuts at l-inch intervals. Sprinkle with tsp. of the salt and h tsp. of the pepper.

3. Place meat on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat 13 to 16 minutes for medium (145°F), turning once. Place meat on a cutting board. Cover lightly with foil and let stand 5 minutes. Thinly slice meat across the grain.

In a skillet, heat oil over medium. Add beet noodles; cook and toss with tongs 6 to 8 minutes or until tender. Sprinkle with remaining ¼ tsp. salt and ¼ tsp. pepper and drizzle with reserved orange juice.

5. Divide noodles, meat, arugula, orange sections, and walnuts among bowls. Top with Chimichurri Sauce and sprinkle with orange zest. Makes 4 servings cups each