Ingredients
- 8 ounces Four J Horseradish Vinaigrette
- 4 six ounce Hanger Steaks
- 3 Medium Red Beets
- ½ pound Baby Arugula
- 4 Radishes
- EVOO
- Salt and Freshly Ground Black Pepper
Directions
- Preheat an oven to 425 degrees
- Place the beets on a baking sheet that is covered with salt (so the beets don’t roll around and burn on the bottom) and roast in the oven for about 45 minutes or until tender throughout.
- Remove from the oven and let cool to room temperature. When cool enough peel the beets, cut into bite size pieces, dress with EVOO, salt and freshly ground black pepper and reserve.
- Remove the Hanger Steak from the refrigerator an hour before cooking. Season your steak all over with salt and freshly ground black pepper. In a sauté pan over high heat sear all sides of the steak until golden and crisp, about 2 minutes on each side. Then place the pan in the oven and roast for another 3 to 5 minutes depending on the size of the Hanger Steak and how you like your meat cooked. Remove from the oven, remove the steak from the pan and let rest for 5 minutes. Slice just before serving.
- Slice the radishes and toss with arugula, EVOO, salt and freshly ground black pepper.
- Make a pool of the Four J Horseradish Vinaigrette on the plate. Places the beets, the tossed arugula and sliced steak on the plate. Drizzle with EVOO and serve.
START COOKING WITH A FOUR J SAUCE TODAY
available at your local H-E-B or order online!