Flank Steak and Beets

Ingredients

• Parsley

  Raw

  ¼ tsp or 0.3g

• Sage

  Spices, ground

  ¼ tsp or 0.2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Curry powder

  Spices

  ¼ tsp or 0.5g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Basil

  Spices, dried

  ¼ tsp, ground or 0.3g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Beef, flank

  Separable lean and fat, trimmed to 0" fat, choice, raw

  16 oz or 454g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Beets

  Raw

  3 beet or 246g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 400 degrees F.
2. Wrap beets in foil and place on a foil lined baking sheet. Bake for 1 hour.
3. Meanwhile, mix all spices together in a small bowl. Rub spices on both sides of flank steak, scatter chopped garlic over steak.
4. Heat a large skillet on high heat until very hot, add 1/4 cup olive oil (it should sizzle). Add flank steak (with spices and garlic) and sear it on high heat about 4 minutes on each side. Remove from the pan onto the cutting board and cover with aluminum foil; let it rest for about 5 or 8 minutes.
5. Transfer cooked flank steak onto the large platter and slice it into thin strips, against the grain.
6. Serve with the beets and enjoy!