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Steak with Pickled Veggies
Looking for a gluten-free dinner tonight?

We give flavorful hanger steak the bold, assertive partners it deserves: quick-pickled beets and a cucumber-watercress salad tossed with a horseradish-Dijon dressing. It’s a quick, low-stress meal that’s great for easy entertaining.
Ingredients
- 4
yellow beets (about 10 oz.), peeled and thinly sliced on mandoline
- 4 Tbsp.
fresh lemon juice, divided
Pinch of sugar
Kosher salt and pepper
- 1
1 1/2 lb hanger steak, trimmed
- 3 Tbsp.
extra virgin olive oil, divided
- 1 Tbsp.
prepared horseradish, squeezed of excess moisture
- 1 tsp.
Dijon mustard
- 2
scallions, whites finely chopped, greens thinly sliced
- 2
Persian cucumbers, thinly sliced
- 4 oz.
watercress
Directions
- Step 1Heat oven to 425°F. In medium bowl, toss beets with 2 tablespoons lemon juice, sugar, and 1/4 teaspoon salt. Set aside.
- Step 2Heat 1 tablespoon oil in cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper and cook until browned, 4 minutes per side. Transfer skillet to oven and roast to desired doneness, about 5 minutes for medium-rare. Let rest 10 minutes before slicing.
- Step 3Meanwhile, in large bowl, combine horseradish, Dijon, scallion whites, and remaining 2 tablespoons lemon juice and 2 tablespoons oil. Add cucumber and toss to coat, then toss with beets. Toss with watercress and scallion greens and serve with steak.
NUTRITIONAL INFORMATION (per serving): About 450 cal, 28.5 g fat (8.5 g sat), 39 g pro, 555 mg sodium, 10 g carb, 3 g fiber

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