Topping a hot steak with compound butter, in my personal opinion, is the absolute best way to dress a cut of beef. It may sound fancy and taste decadent, but I am talking about mixing herbs into softened butter.
This decadent compound butter has minced garlic, shallot, parsley, and tarragon leaf. As it melts, it becomes sauce-like, adding extra richness and a touch of elegance to simple seared steaks. Then, for a seasonal veggie element, roasted beets are tossed with walnuts and creamy goat cheese for a salad with serious panache.
1 stick butter
1 shallot, minced
1 garlic clove, minced
1 T flat leaf parsley, chopped
1 T fresh tarragon leaf, chopped
2 red beets (My grocery store sells them three to a bunch so I cook all three and take the leftovers as a snack to work the next day)
olive oil (I like California Olive Ranch)
2 T balsamic vinegar
1 t dijon mustard
10 ounces of steak (Here I used flank, but you could use filet, skirt or any cut you like)
2 c salad greens (I like the herbal mix with baby arugula)
2 T goat cheese
2 T walnuts
Make Compound Butter
Soften a stick of butter by leaving it on the counter or putting it in a microwave-safe bowl and soften in the microwave. You need it workable but not melted. Blend the shallot, garlic, parsley, and tarragon with the butter, then scoop it into a quart-size zip-top bag, squishing it to the bottom to form a log. Put this in the fridge to firm up.
Make Dressing & Roast Beets
In a medium bowl combine 2 T olive oil, balsamic vinegar and dijon mustard. Season with a pinch of salt and pepper and set aside.
Trim the tops and bottoms off the beets. Place each beet on a square of foil and drizzle each with a 1/2 T of olive oil. Fold the foil up around the beet and place the packages on a sheet pan and roast for 350 degrees for 50 minutes.
Let the beets cool for 10 minutes, then use a paper towel to rub the skin off the beets easily. Slice each beet thinly and toss them into the dressing as you slice them because the beets will absorb more flavor when they are warm.
Season the meat with salt and pepper on both sides and let it sit out on the counter for 30 minutes. Before searing, pat dry and heat a large skillet (I like to sear steaks in cast iron) with 2 T of olive oil over medium-high heat. Add the steak and do not move it for 2-3 minutes. Flip and allow the other side to brown before removing it to a cutting board to rest for 5-10 minutes.
Add the salad greens to the bowl with the beets and dressing. Toss to coat, using your hands if you are not too worried about them being stained by the beets. Add half the beets to a plate and top with the now dressed greens. Sprinkle with half the goat cheese and the walnuts.
Slice the steak against the grain and add to the plate. Take the compound butter log out of the fridge and slice it into coins, topping the hot steak with a few slices.