Beets are baked in the oven then glazed with bourbon maple glaze and finished with a rub of coffee, pepper and hickory salt. The topping is a classic chimichurri.

They are baked a second time to caramelize the glaze.

The chimichurri sauce provides a fresh element to these steaks and you can make it in minutes. Don’t worry, my recipe doesn’t use any added oil. Find the recipe here.

Image of beet steaks with chimichurri topping

Beet Steaks with coffee rub and Chimichurri sauce

These baked beets are covered with a bourbon maple glaze then rolled in a rub of coffee, hickory salt and coarse black pepper. The topping is a vibrant and spicy chimichurri. The texture is very meaty and the flavor is delicious but unexpected.
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Servings4
AuthorSnap Pea Sheep

Equipment

  • Baking dish with lid

Ingredients

  • 4 Large beets
  • 1 Cup Worcestershire sauce Wan Fu makes a vegan sauce
  • 1/2 Cup Organic pure maple syrup
  • 1/4 Cup Bourbon
  • 2 Tbsp Finely ground coffee Expresso ground works best
  • 2 Tbsp Coarsely ground black pepper
  • 1 Tsp Hickory salt
  • 1/2 Tsp Garlic powder
  • 1 Cup Chimichurri sauce

Instructions

  • Peel beets, Slice in halves the cut the ends to yield two 2" steaks per serving. (Use the ends for another application),
  • Please beets in a covered baking dish. Pour in enough Worcestershire to surround the beets steaks halfway up the sides. Bake at 400°F for 20 minutes. Flip the steaks over and cook for another 20 minutes.
  • Mix together the maple and bourbon. Spoon onto beet steaks and cook uncovered for another 10 minutes.
  • Mix together the coffee, coarse ground black pepper, hickory salt and garlic powder. Place in a shallow dish where the steaks can be rolled to cover the sides.
  • Remove steaks from pan and place them on the plate flipped so you can glaze the other side. Use a pastry brush and use the glaze to get the top and sides.
  • Roll steak edges in the coffee mixture. Place on plates to serve. Top with chimichurri.

Notes

Image of Snap pea sheep logo
This is a SnapPea Sheep recipe.
 
I was having a vegan cobb salad at The Cheesecake Factory and it had some pickled beets on the plate. The beets were orange and looked so much like meat that I was inspired to make these beet steaks. 
Roasting the beets on the grill would infuse a nice smoky flavor. The hickory salt provides that flavor with the minimal amount of effort. 
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