Ingredients Jump to Instructions ↓

  1. 1/4 cup crumbled goat cheese, or feta cheese

  2. 4 teaspoons white-wine vinegar

  3. 3/4 teaspoon dry mustard

  4. 1 small shallot, minced

  5. 1 tablespoon minced fresh parsley

  6. 3/4 teaspoon kosher salt, divided

  7. 3/4 teaspoon freshly ground pepper, divided

  8. 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

  9. 2 small heads radicchio

  10. 1 15-ounce can baby beets, drained (the liquid can be reserved for Pickled Eggs)

  11. 1 pound buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portions

Instructions Jump to Ingredients ↑

  1. Preheat grill to high. Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside. Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper. Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently so the radicchio doesn't burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve the steaks and vegetables drizzled with the sauce.


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