GLUTEN-FREE
Steak with Pickled Veggies
Active 30 min. | Total 30 min.
1. Heat oven to 425°F. In medium bowl, toss 4 yellow beets (about 10 oz; peeled and thinly sliced on mandoline) with 2 Tbsp fresh lemon juice, ¼ tsp kosher salt and a pinch of sugar; set aside.
Heat 1 Tbsp in cast-iron skillet on medium-high. Season one 1½-lb (membrane removed) with ½ tsp each salt and and cook until browned, 4 min. per side. Transfer skillet
