Cheesy Grilled Steak with Beet Pasta

and its Greens

I’m not sure why I never talk about leftovers, considering the majority of households spend a ton of time actually eating them. My goodness the time it saves to not cook ~21 different meals a week, amirite?! They’re generally not as sexy as the original ‘show dish’, and sociopaths refuse to eat them (!). However, wasting hard grown produce is almost unthinkable to me, not to mention in doing so, ‘the sustainability of eating local’ becomes just something cute to say instead of something with real intention behind it. So for me this dish was an amalgamation of different leftovers, but it doesn’t even have to be that for you. It’s still as gorgeously striking and delicious as a night one dish. Or if you have these common leftovers around the fridge, mix and match and play around. Food that is good the first day will likely be just as awesome later in the week 😉
Cheesy Grilled Steak with Beet Pasta and its Greens
(Serves 4)
2 cups dry pasta of your choice
1 bunch red beets, diced
8 cups salted water
Other ingredients:
1 steak (I used ribeye), seasoned
1 bunch beet greens sliced thin
½ cup cream
3 cloves garlic, minced
1 lemon, juiced
Parmigiano reggiano, shaved for garnish
Cracked pepper to finish
  1. Bring salted pasta water to a boil. Add pasta and beets and cook to al dente (about 6-7 minutes). Strain and set aside.
  2. Grill one steak to your temperature liking. I always grill rare so there is some room to cook the leftovers a bit more later without turning a beautiful pastured steak into rubber. Let rest ~10 minutes. Slice to bite size. 
  3. In a skillet, add beet greens and garlic with a little fat of choice and saute to toothsome (medium high approximately ~5 minutes).
  4. Add pasta with beets, cream, steak and lemon and toss a couple minutes to incorporate.
  5. Serve topped with parmigiano reggiano and cracked pepper. So easy and delicious.