Bloody Butcher Flank Steak with Sauteed Beets and Cherries
- One 1 1/2-pound flank steak, 1-inch thick, trimmed
- 2 teaspoons olive oil
- 1 teaspoon sweet paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
BEETS AND CHERRIES:
- 20 fresh dark red cherries or frozen and thawed
- 3 golf-ball-size fresh beets, trimmed and peeled, shredded on large holes of box grater
- 1 1/2 teaspoons balsamic vinegar
- Very tiny pinch ground cloves (think about how much vermouth you use in a very dry martini -- use that same kind of restraint with the cloves)
- Large pinch flaky salt
- Edible flowers, for garnish, such as a bright orange nasturtium
For the steak: Rub the steak with the oil and sprinkle with the paprika, salt and pepper. Set aside at room temperature while you prepare the beets.
For the beets and cherries: Preheat the grill to medium-high heat, about 450 degrees F. Heat a medium cast-iron skillet on the grill. Cut the cherries in half, removing the pits. (A look at your hands after you shred the beets and slice the cherries will show you how this dish got named) When the skillet is hot, add 1 cup water and the beets and bring to a boil. Cover the grill and cook until the water has almost disappeared, about 10 minutes.
Add the cherries, vinegar, cloves and 2 more tablespoons water and stir to combine. Remove the pan from the heat and set aside until ready to serve.
Grill the steaks, covered, for about 3 minutes, and then flip and cook, covered, for 2 minutes longer. Continue to grill until medium rare, or the internal temperature reaches 125 degrees F. Transfer to a serving platter and let rest, loosely tented with foil, for 5 minutes. Slice into 1/4-inch-thick slices against the grain.
Sprinkle the beets and cherries with a large pinch of flaky salt, toss, then place portions on plates next to slices of the grilled steaks. Garnish with an edible flower. Very rich, very, red, and deeply satisfying. Bloody delicious!
Wine Pairing Selection: Beringer Founders' Estate Malbec