When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish. Just make sure you use the good stuff (we love Soom!), which will make all the difference.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°. Toss beets with 1 Tbsp. oil on a large, foil-lined rimmed baking sheet and season with salt. Roast, tossing once, until charred on the outside and tender, 45–50 minutes. Let cool slightly.
Step 2
Meanwhile, whisk chile, vinegar, honey, and 2 Tbsp. oil in a small bowl. Season with salt.
Step 3
Whisk tahini, lemon juice, 2 Tbsp. oil, and ¼ cup water in a small bowl until smooth and thick. Season with salt.
Step 4
Season steaks with salt. Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook steaks, turning occasionally, until well-browned on all sides (about 4 minutes per side for medium-rare, or an instant-read thermometer inserted into thickest part of steak registers 130°). Transfer steak to a cutting board and let rest 5 minutes before slicing.
Step 5
Spoon tahini mixture onto plates, dividing evenly. Smash beets with the palm of your hand or the flat side of a chef’s knife and add to plates. Slice steak and place alongside beets. Drizzle chile dressing over, then top with scallions and red pepper flakes.
