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.
Servings: 4
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
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.