- 4 Rib Eye steaks (mine were on the thin side, maybe 1.5 inches "thick")
- Olive Oil
- Salt & Pepper
- Pomegrante Glaze* (Optional. I found mine at the Farmers Market, or you can order it from: http://www.skylakeranch.net/H-Pomegranate-Balsamic-Grill-Sauce-SRGLZ12.htm
- 1 Bunch of small golden beets, washed, trimmed, and cut in quarters
- 8 cloves of garlic
- red wine vinegar
Put the beets & garlic cloves in a small baking dish. Season with salt & pepper, drizzle generously with olive oil. Cover it with foil. Bake at 400 for about 45 minutes, or until you can spear it with a fork. You want them firm, not squishy.
Meanwhile, rinse the steaks, pat dry, and season with salt and pepper, set aside. Heat up your grill (I used one of those indoor teflon ones with the grill ridges) on Med-High. Spray with cooking spray. Put the steaks on, drizzle with olive oil, and cook for 5 minutes. Turn over, brush with Pomegranate glaze* (if using), and grill for 5 minutes. Wrap in foil to rest for about 5 or 10 minutes.
Toss the arugula with some olive oil, a little bit of the Pomegranate glaze* (if using), and a slash of red wine vinegar. Serve the steak over a bed of dressed arugula, sprinkle some of the roasted beets over the steak, and enjoy. I like to think of it as a steak salad. :)
*You can substitute the Pomagranate glaze for almost any other type of marinade or glaze of your choice....I bet it would be good with Soy Vay's Veri Teriyaki glaze!! Be creative!