A Flavorful Bounty: Wagyu Hanging Steak with Summer Chioggia Beet Salad

The glorious Bellingham Farmer’s Market, located in the historic downtown district, is a pleasant surprise chalk full of local produce stands, cheese makers, and bakeries.  Most farmers’ markets consist of arts and crafts, and while I enjoy those as well, I attend a farmer’s market for the beautiful, local, seasonal produce that makes my mouth water and churns the creative recipe juices hidden in the depths of my mind.

Drawn to the mesmerizing beauty of the Chioggia beets, otherwise known as striped beets, I immediately began to contemplate creative recipes that would compliment this bounty.

Beets, a hearty root vegetable, typically remind me of autumn; to be more precise, pickled beets served at Thanksgiving.  While I do enjoy anything that is pickled or doused in vinegar, I settled on creating a light, summer beet salad.

I served this delicious salad with Waygu beef hanging steak that was marinated in a simple mixture of course ground Dijon mustard, salt, pepper, and crushed red chili flakes, then grilled for 7 minutes on each side.  My husband and I prefer our meat more on the rare than medium rare side, so if you prefer the standard medium rare I would recommend grilling a 1-pound hanging steak for approximately 8-1/2 minutes on each side.  Keep in mind due to the meat grain running lengthwise, the steak will shrink considerably.  Let the steak rest for approximately 4-5 minutes before slicing it across the grain.

I roasted Yukon gold potatoes and asparagus to round out this simple, flavorful, locally grown meal.

Summer Chioggia Beet Salad

8 Chioggia Beets

Beet Greens

1 orange, segmented

2 tsp. orange zest, freshly grated

1/8 cup extra virgin olive oil

¼ cup red wine vinegar

Salt

Pepper

Preheat oven to 350 degrees.

Wrap beets individually in aluminum foil, bake for approximately 1 to 1-1/2 hours until easily pierced by a knife.  Alternatively boil beets for approximately 20 minutes until easily pierced.

Remove beets, cool, and peel skin.  Slice beets approximately 1/8” thick, with the grain. Chop beet greens, set aside.  Bring approximately 3 cups water to a boil.  Submerge beet greens for approximately 2 minutes. Drain. Using a paper towel, squeeze remaining water from beet greens.

Place orange zest, olive oil, vinegar, salt, and pepper in a bowl and whisk.  Place sliced beets, segmented orange (skin and pith removed), and beet greens in a bowl.  Pour the olive oil mixture over the top, toss, and let sit to room temperature (approximately 30-45 minutes).

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One response to this post.

  1. HI I really like this post thanks you are sharing a great article post .

    Reply

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