Grilled RIbeye With Roasted Beet Hummus
Some of the earliest vegetables to show up in our garden are beets, and typically we have more than we know what to do with. Roasting beets greatly increases their natural sweetness. The earthiness and nuttiness of the hummus makes for a delicious accompaniment to the charred flavor of a good grilled steak and onions, but is just as delicious as a snack with crackers or pretzels. If you find yourself with an abundance of beets, I recommend giving this one a try.
Roasted Beet Hummus
2 Small or 1 Large Red Beet
1 Can Chickpeas, Drained and Rinsed
4 Garlic Cloves, Whole
1/4 Cup Tahini
Juice of 1/2 a Lemon
1/3 Cup Olive Oil
Kosher Salt
Fresh Ground Black Pepper
Toasted Sesame Seeds
Ingredients
2 Tomahawk Ribeye Steaks
1 Bunch Green Onions
Fresh Sourdough Bread
Olive Oil
Kosher Salt
Fresh Ground Black Pepper
Serves: 2 to 4
Preparing The Meal
Begin by preheating the oven to 425 degrees F. While the oven heats, place the beets and garlic cloves on a sheet of aluminum foil, and drizzle with olive oil. Then, tightly wrap the beets and garlic cloves in the aluminum foil, and place on a baking sheet. Roast for 45 minutes to 1 hour, or until soft. Once cooked, allow the beets to cool. When the beets are cool enough to handle, rub the skin off using a paper towel. Then, remove the skins from the garlic cloves.
Next, add the chickpeas, tahini, and lemon juice to a food processor. Puree the mixture until smooth. You may need to scrape the sides of the bowl to make sure everything is pureed. Add 1/3 cup water, and continue to puree until completely smooth. Then, add the roasted beets and garlic to the food processor. Begin to puree the mixture, while slowly streaming in the olive oil. Continue to blend for about 5 minutes, until the hummus is smooth and creamy. If the hummus is thicker than you prefer, you can thin with water (or extra olive oil). Add 1 tablespoon at a time, until you get the desired consistency. Taste the hummus, and season with salt and pepper as necessary.
Next preheat your grill on high. While the grill is heating, set your steaks out on a plate and allow to come up to room temperature. When the grill is heated, place your onions a on the grill over direct heat and cook for 1 to 2 minutes per side, moving as necessary to prevent burning. As the vegetables begin to char move off of direct heat to allow to continue cooking slowly from the indirect heat.
Next, generously season your steaks with salt, and place the steaks on the grill over direct heat. Leave undisturbed for 3 to 4 minutes. Flip the steaks and cook for an additional 3 to 4 minutes. Continue to flip and move the steaks occasionally for another 1 to 3 minutes, making sure to prevent the steaks from burning. You want the meat to be rare to medium rare. When the steaks are cooked, remove from the grill and allow to rest for 10 minutes. While the steak rests, drizzle olive oil on the slices of sourdough and place on the grill. Cook until toasted to you liking.
Once the meat has rested thinly slice the steak on the bias against the grain. To serve, spread the hummus on a plate, and top with the sliced steak, grilled onions, and toasted bread. Sprinkle with sesame seeds, and enjoy immediately.