Steak with Beets and Honey Ricotta

Name: Steak with Beets and Honey Ricotta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 pound beets, peeled and cut into ½” cubes; 2 tablespoons olive oil; 1 1⁄4 teaspoons salt; 1⁄4 cup ricotta cheese; 1⁄2 tablespoon honey; 1 teaspoon rosemary, chopped, plus more for garnish; 2 (16 oz.) boneless ribeye steaks; 2 teaspoons canola oil; 1⁄2 teaspoon pepper; 6 sprigs thyme; 4 cloves garlic, crushed

Shop Ingredients

This elegant dish, which combines honey-rosemary ricotta, roasted beets and steak, is impressive enough for a special occasion, but easy enough to make for a weeknight meal.

Serves: 4Prep: 15 minutesCook: 40 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4

Ingredients

1 pound beets, peeled and cut into ½” cubes
2 tablespoons olive oil
1 1⁄4 teaspoons salt
1⁄4 cup ricotta cheese
1⁄2 tablespoon honey
1 teaspoon rosemary, chopped, plus more for garnish
2 (16 oz.) boneless ribeye steaks
2 teaspoons canola oil
1⁄2 teaspoon pepper
6 sprigs thyme
4 cloves garlic, crushed

Directions

Step 1
Preheat oven to 375°F. Prepare baking sheet with parchment paper.
Step 2
In a medium bowl, toss together beets, olive oil and salt; arrange on prepared baking sheet. Bake 30 minutes, until tender. Keep warm until ready to serve.
Step 3
In a medium bowl, combine ricotta, honey and rosemary. Refrigerate until ready to serve.
Step 4
Place cast iron skillet in oven; increase temperature to 450°F. When oven is heated, carefully move skillet to stovetop over medium heat.
Step 5
Using canola oil, brush both sides of steaks. Season with salt and pepper. In a skillet, sear steaks 2 minutes. Flip and top with garlic and thyme. Move skillet to oven; cook 5 minutes.
Step 6
Over low heat, place skillet back on stovetop. Using tongs, flip steak. Continue cooking 2 minutes, until desired doneness. Serve with beets and ricotta. Garnish with fresh rosemary.