Steak, Beets, & Greens

From Martha Stewart

• Prep Time25 minutes
• Total Time35 minutes
• YieldServes 4

Ingredients

• • 3 to 4 medium red or yellow beets (1 1/2 pounds total), peeled and cut into 1/2-inch wedges 
  • (Cook's Note: wear gloves when working with beets so they don't stain your hands)
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper, or Montreal Steak Seasoning
  • 1 skirt or flank steak (1 1/2 pounds), cut into 4 equal pieces
  • 1 bunch Swiss chard (12 ounces), leaves cut into large pieces
  • 2 teaspoons red-wine vinegar

Directions

1. Preheat oven to 400 degrees. Place beets on a large sheet of foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil to make a packet and crimp edges to create a tight seal. Place on a rimmed baking sheet and roast until beets are tender, 25 to 30 minutes.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season steaks with salt and pepper and cook until medium-rare, 3 to 6 minutes per side (depending on thickness). Transfer to a plate to rest.
3. Wipe skillet clean with a paper towel; return to stove. Heat 1 tablespoon oil over medium-high. Add Swiss chard; cook, stirring constantly, until wilted, about 2 minutes. Add beets and vinegar; season with salt and pepper and toss to combine. Thinly slice steak against the grain and serve with beets and greens.