Steak Elevated: A Symphony of Savory and Sweet with Beetroot Mash

I’ll never forget the first time I experienced the magic of earthy beetroot paired with a perfectly cooked steak. It was at a tiny pop-up restaurant in London, tucked away beneath a railway arch. The chef, a young woman with flour dusting her apron, presented a humble-looking plate: a vibrant mound of magenta mash crowned with a glistening steak. One bite, and I was transported. The sweetness of the beetroot, the richness of the steak, the peppery notes of the greens – it was an unexpected harmony that lingered long after the last morsel. From that moment on, I was hooked, and I’ve been experimenting with variations ever since, always striving to recreate that perfect balance of flavors.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 2
• Dietary Type: Gluten-Free

Ingredients

• 2 steak fillets
• 115 g kale
• 1 teaspoon sesame seeds
• 1 beetroot
• 2 medium potatoes
• 1 garlic clove, crushed
• 1 teaspoon mixed herbs
• 1 teaspoon oregano
• 150 ml unsweetened almond milk
• Olive oil spray

Equipment Needed

• Two saucepans
• Frying pan
• Potato masher
• Chopping board
• Knife

Instructions

1. Begin by prepping the beetroot. Peel it and chop it into small chunks. Place the beetroot chunks in a saucepan filled with boiling water. Allow it to cook for approximately 30 minutes, or until the beetroot has softened completely. The time may vary depending on the size of the chunks and the freshness of the beetroot. Test for doneness by piercing with a fork; it should offer very little resistance.

2. While the beetroot is simmering, turn your attention to the potatoes. Peel them and chop them into similarly sized chunks as the beetroot. Place the chopped potatoes in a separate saucepan, cover with water, and bring to a boil. Cook until the potatoes are softened, about 20 minutes. Again, check for doneness with a fork.

3. Once the potatoes are cooked, drain them thoroughly. Return the drained potatoes to the saucepan and add the mixed herbs, oregano, crushed garlic clove, and almond milk. Using a potato masher, mash the potatoes until they reach a creamy consistency. Set the mashed potatoes aside, keeping them warm until the beetroot is ready.

4. Now, it’s time to cook the steak fillets. Heat a frying pan over high heat. Add a few sprays of olive oil spray to lightly coat the pan. Once the pan is hot, carefully place the steak fillets in the pan. Sear the steaks on high heat for 1 minute on each side to develop a rich crust.

5. Reduce the heat to medium and continue frying the steaks for 3 minutes on each side for a medium-rare finish. For those who prefer their steak cooked well-done, add an extra minute to each side. If you prefer rare steak, cook the steak for just 2 minutes each side. The best way to determine doneness is to use a meat thermometer. Medium-rare is around 130-135°F (54-57°C), medium is 140-145°F (60-63°C), and well-done is 160°F (71°C) and above. Allow to rest for a few minutes before serving.

6. While the steaks are cooking, prepare the kale. In another frying pan, add a few sprays of olive oil. Add the kale and sesame seeds to the pan and wilt until the kale is softened and slightly reduced in volume. Stir frequently to prevent burning. This should take just a few minutes.

7. Once the beetroot is cooked and softened, drain it thoroughly. Add the drained beetroot to the pan with the mashed potatoes. Using a potato masher, mash the beetroot and potatoes together until they are fully combined and the mixture is creamy. The mash should have a vibrant pink/purple color.

8. To plate the dish, spoon a generous portion of the beetroot mash onto each plate. Top with the wilted kale and carefully place a cooked steak fillet on top of the kale. Serve immediately and enjoy.

Expert Tips & Tricks

• Don’t overcook the beetroot: Overcooked beetroot can become mushy and lose its vibrant color. Test for doneness with a fork.
• Rest the steak: Letting the steak rest for a few minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Season generously: Don’t be afraid to season the steak, kale, and mash generously with salt and pepper.
• Almond milk substitute: If you don’t have almond milk, you can use any other unsweetened plant-based milk or even a little cream.
• Prepping Ahead: You can cook the beetroot and potatoes ahead of time and store them in the fridge. Just reheat and mash when you’re ready to serve. The kale can also be prepped, but it’s best cooked fresh for the best texture.

Serving & Storage Suggestions

This dish is best served immediately, while the steak is still warm and the beetroot mash is creamy. Garnish with a sprig of fresh herbs, such as thyme or rosemary, for an elegant presentation. For a complete meal, consider serving with a side of steamed green beans or roasted asparagus.

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the beetroot mash in a saucepan over low heat, adding a splash of almond milk if needed to restore its creamy consistency. Reheat the steak in a frying pan over medium heat or in a preheated oven at 300°F (150°C) until warmed through. Be careful not to overcook the steak during reheating. The kale is best eaten fresh, but can also be reheated gently in a pan.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	75mg	25%
Sodium	200mg	9%
Total Carbohydrate	35g	12%
Dietary Fiber	5g	20%
Sugars	10g
Protein	25g	50%

*Percent Daily Values are based on a 2000 calorie diet.

Variations & Substitutions

• Sweet Potato Mash: Swap the regular potatoes for sweet potatoes for a sweeter and more vibrant mash.
• Spiced Beetroot: Add a pinch of ground cumin or coriander to the beetroot while it’s cooking for a warm, earthy flavor.
• Different Greens: Use spinach or chard instead of kale.
• Blue Cheese Crumbles: Sprinkle blue cheese crumbles over the finished dish for a tangy contrast.
• Vegan Option: Substitute the steak with grilled portobello mushrooms marinated in balsamic vinegar and herbs.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked beetroot for this recipe?
A: Yes, you can use pre-cooked beetroot to save time. Just make sure to drain it well before mashing it with the potatoes.

Q: What’s the best way to cook the steak to my preferred doneness?
A: Use a meat thermometer to ensure your steak is cooked to the desired temperature. Remember to let the steak rest for a few minutes after cooking to allow the juices to redistribute.

Q: Can I make this recipe ahead of time?
A: You can prepare the beetroot mash ahead of time and store it in the fridge. However, it’s best to cook the steak and kale fresh for the best flavor and texture.

Q: What if I don’t have almond milk?
A: You can use any other unsweetened plant-based milk, regular milk, or even a little cream in the mash.

Q: Can I freeze the beetroot mash?
A: Yes, you can freeze the beetroot mash in an airtight container for up to 2 months. Thaw it completely before reheating.

Final Thoughts

This Steak with Beetroot Mash is a testament to the magic that happens when seemingly contrasting flavors come together in perfect harmony. The earthy sweetness of the beetroot, the richness of the steak, and the slight bitterness of the kale create a truly unforgettable culinary experience. Don’t be afraid to experiment with variations and make this recipe your own. I encourage you to try this dish and share your feedback with me. It pairs wonderfully with a glass of dry red wine, such as a Cabernet Sauvignon or Merlot. Enjoy!