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Grilled Steak With Beets & Radicchio

Grilled Steak With Beets & Radicchio
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Peppery radicchio mellows a bit on the grill and is offset wonderfully by the sweet beets and earthy goat cheese dressing. Rib-eye or filet mignon would also be a delicious choice in this recipe.

Prep: 30 minutes | Total Time: 30 minutes
  • 2 tablespoons
    crumbled goat cheese, or feta cheese
  • 2 teaspoons
    white-wine vinegar, or champagne vinegar
  • 1/4 teaspoon
    dry mustard
  • 1 tablespoon
    minced shallot
  • 2 teaspoons
    minced fresh parsley
  • 1/4 teaspoon
    kosher salt, divided
  • 1/4 teaspoon
    freshly ground pepper, divided
  • 3 1/2 teaspoons
    extra-virgin olive oil, divided
  • 1 small head
    radicchio, halved, cored and each half quartered
  • 1 8-ounce can
    baby beets, drained
  • 8 ounces
    New York strip (loin) steak, trimmed and cut into 2 portions
  1. Preheat grill to high.
  2. Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper; whisk to combine. Slowly drizzle in 2 teaspoons oil and whisk until blended.
  3. Thread radicchio chunks and beets onto skewers and drizzle with 1 teaspoon oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/8 teaspoon salt and pepper.
  4. Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently, until the radicchio is wilted and lightly charred, 5 to 7 minutes. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve steaks and vegetables with the sauce.


Nutritional Information

Makes: 2 servings
  • Calories302
  • Fat16 g
    • Saturated fat4 g
  • Cholesterol64 g
  • Carbohydrates15 g
    • Dietary fiber3 g
  • Protein26 g
  • Sodium458 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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