Depending on the season, we love seeing the produce section of our grocery store turn into a display of vegetable rainbows: bright pink swiss chard stems, deep purple cabbages, peridot green tomatillos, and brightly colored beets, just yelling “grill me, roast me, eat me!” from the stands. For this recipe, we decided to pair some local summer squash with sliced beets for a simple, refreshing salad.
Two steaks can feed 2-3 people easily – it’s perfect for those days when you just have a couple of steaks on hand.
- 1-2 Sirloins or NY Strips
- 1-2 seasonal squashes
- 1 large beet
- salt and pepper to taste
- olive oil
Season your steak with salt and pepper and a touch of oil. Grill for 3 minutes and then flip to indirect heat, grilling for 3 more minutes. Set aside and let cool. Slice the summer squash to your desired thickness, but make sure they are all the same size. Place on grill until softened. Slice the beets while the summer squash is grilling. Once finished, assemble and drizzle with olive oil. Slice steak and place it on top and enjoy!