Steak & Beets Salad
Chef Justin Van Horne | Reinhart LAX Meat
- 3 oz Eagle Ridge medallion steaks
- 2 oz red beets
- 2 oz yellow beets
- 2 oz salad blend
- 1 oz cherry tomatoes, halved
- ¼ oz blue cheese crumbles
- 1/8 oz thinly sliced red onion
- 1/8 oz thinly sliced watermelon radishes
- 1 Tbsp pomegranate seeds
- 2 oz raspberry balsamic vinaigrette
- Season medallions liberally with salt and pepper. Grill until medium rare and slice. Mix the rest of the ingredients, then top off with grilled medallion slices.
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