Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets

Ingredients for Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets

• 8 medium beets with green tops

• 2 colheres de sopa de azeite de oliva

• 80ml crème fraîche or soured cream

• 45ml prepared white horseradish

• 2 colheres de sopa de suco de limão fresco

• 1 tablespoon minced shallot

• 60ml olive oil, divided

• 2 tablespoons Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1 tablespoon chopped fresh rosemary

• 1 dente de alho, picado

• 1/2 teaspoons ground black pepper

• 1 675g flank steak

• Nonstick vegetable oil spray

Preheat oven to 191°C. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets and cut into 1/2-inch cubes.

Whisk crème fraîche, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and ground black pepper in 13x9x2-inch glass baking dish. Add steak; turn to coat. Cover and chill at least 1 hour and up to 2 hours.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Remove steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill; let stand 5 minutes.

Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add reserved beet greens; sauté until wilted, about 3 minutes. Remove from heat, cover, and let stand 3 minutes.

Thinly slice steak crosswise. Divide steak among 6 plates; surround with sautéed beet greens. Mound horseradish beets alongside.

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