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Trim beet greens, r inse and drain, tear into pieces to measure 1 cup; set aside. Peel beets, cut into wedges. Place in a 1 1/2-quart microwave-safe dish. Cover with vented plastic wrap. Microwave on High for 9 to 12 minutes, until tender, stirring once. Carefully uncover and drain beets. Toss with olive oil, 1/8 teaspoon each salt and black pepper and torn greens.
Heat a grill pan or cast-iron skillet over medium-high, lightly coat with cooking spray. Season both sides of steak with 1/4 teaspoon salt and 1 teaspoon black pepper. Cook steak for 5 minutes per side or to desired doneness.
For sauce, in a small saucepan stir together 2 tablespoons water, mustard and brown sugar, cook over medium heat just until bubbly.
Cut steak into four portions, top with beets and sauce. Combine cream cheese and seasoning; dollop over steak, beets and sauce.