Charred Plums and Golden Beets:
- 6 small golden beets trimmed, scrubbed, and quartered
- 6 plums halved, pits removed
- 1 red Fresno chili pepper trimmed and sliced into rounds
- 2 tablespoons extra virgin olive oil
- Flaky sea salt
Cook the Quinoa:
Bring 2 cups of water to a boil in a saucepan. Add the quinoa and cook, uncovered, until all the water is absorbed, about 15-20 minutes. Turn off the heat and cover for 5-7 minutes or until the quinoa is very tender.
Roast the Beets:
While the quinoa is cooking, roast the golden beets. Arrange the beets, cut-side down, on the prepared baking sheet and toss with extra virgin olive oil, salt, and pepper. Transfer to the oven for 25-30 minutes until almost completely tender.
Sear the Steak:
Pat the steaks dry once more and season all over with salt and pepper. In an ovenproof skillet large enough for both steaks, heat the oil over very high heat until very hot. Add the butter. Once melted and frothy, add the steaks to the skillet and cook without moving for 3-5 minutes per side until very well-browned.
Transfer the skillet to the oven for 4-5 minutes more until desired internal temperature is reached. Remove from the oven and transfer the steaks to a cutting board to rest for 5 minutes before slicing or cutting the steak into cubes.
Assemble the Salad:
While the steak is resting, assemble the salad. Divide the quinoa between shallow bowls and arrange the plums and beets on top. Garnish with shaved ricotta salata or crumbled goat cheese. Pile the steak on top and drizzle with a touch of extra virgin olive oil and a sprinkling of flaky sea salt, if desired. Enjoy!
Calories: 743kcal | Carbohydrates: 53g | Protein: 43g | Fat: 42g | Sodium: 218mg | Fiber: 9g | Sugar: 19g | Vitamin C: 30mg