Beef steak with beetroot

Method

Peel and dice the beetroot into 2cm cubes, then roast in a baking tray with 2 tablespoons of olive oil, sea salt, and thyme at 200C for 25-30 minutes until tender and caramelised. Meanwhile, remove the steaks from the refrigerator 20 minutes before cooking and pat dry with kitchen paper. Heat a cast iron skillet over a high heat until very hot, then sear the steaks for 3-4 minutes per side for medium-rare, seasoning generously with salt and pepper. Rest the steaks for 5 minutes under loose foil whilst you finish the beetroot, then toss the roasted beetroot with balsamic vinegar and the remaining olive oil mixed with garlic. Serve the steaks immediately alongside the warm beetroot salad, topped with a knob of butter for richness.