Beef steak with beetroot and herbs
Description
The dish is prepared without unnecessary complications. Preheat the oven to 200 degrees. Place the beets on a large sheet of foil, drizzle with 1 tablespoon of oil, and season with salt and pepper. Wrap the beets in the foil, sealing the edges. Bake until the beets are tender, 25 to 30 minutes. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Season the steaks with salt and pepper and cook for 3 to 6 minutes per side (depending on meat thickness). Transfer to a plate and let rest. Wipe the skillet with a paper towel. Heat 1 tablespoon of oil over medium heat. Add the chard and cook, stirring constantly, for about 2 minutes. Add the beets and vinegar, season with salt and pepper, and mix well. Slice the steak thinly and serve with the beet mixture and greens. The dish is now ready to be served.