Seared Ribeye with Roasted Beets and Shallot Aioli
What did i learn here today? that Beets and steak are a match made in heaven. the EARTHINESS of the beets pairs beautifully with the steak and sauce.
Ingredients (servings 2)
1 lb 1 1/2 inch grassfed ribeye
1 lg red beet
1 lg golden beet
1/4 CUP MAYO
1 GARLIC CLOVE
1 TBSP LEMON JUICE
1 TSP DIJON MUSTARD
cut off the ends of the beets and peel off the skin. cut into slices then dice.
add to bowl and drizzle with olive oil and sprinkle with salt and pepper. make sure everything is well coated then add to a baking sheet.
bake at 400 degrees for 30-40 min. turn the beets half way through. once you can easily pierce them with a fork, they are done.
LET YOUR STEAK GET TO ROOM TEMP (20-30 MIN) BEFORE MESSING AROUND WITH IT.
ONCE ROOM TEMP, SPRINKLE WITH SALT AND PEPPER AND DRIZZLE WITH OIL ON BOTH SIDES.
GET A CAST IRON PAN NICE AND HOT ON MEDIUM HIGH HEAT. ADD TO THE PAN AND DONT TOUCH FOR 4 MINUTES. FLIP AND THEN COOK ANOTHER 4 MIN. AT THIS POINT, IT SHOULD BE COOKED TO MEDIUM RARE. COOK 2 MINUTES LONGER IF YOU WANT IT CLOSER TO MEDIUM.
INSTRUCTIONS (SHALLOT AIOLI)
START OFF BY CHOPPING YOUR SHALLOTS INTO SMALL PIECES UNTIL YOU HAVE ENOUGH FOR 1/4 CUP. CLEAN YOUR THYME AND CHOP. PEEL AND CHOP YOUR GARLIC CLOVE.
GRAB A SMALL PAN AND ADD IN 1 TBSP BUTTER ON MEDIUM HEAT. ADD YOUR SHALLOT, GARLIC, AND THYME AND COOK UNTIL TRANSLUCENT (2-4 MIN).
ONCE DONE, ADD MIXTURE TO A SMALL FOOD PROCESSOR OR BLENDER. ADD IN THE MAYO, LEMON JUICE, DIJON MUSTARD, 1/4 TSP PEPPER, AND 1/2 TSP SALT.