It was the most radical thing we've ever done, and I've done a lot of radical things.
chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water.sweet onion, finely chopped.
peeled and coarsely shredded, plus thinly sliced beets for garnish.young pecorino cheese, freshly grated.poppy seeds, plus more for garnish.
In a saucepan, bring the stock to a simmer; cover and keep warm.In a medium enameled cast-iron casserole, melt the butter in the oil.
Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.
Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.Transfer steaks to a platter, and let rest until internal temperature rises to 135°F, about 10 minutes.
Thinly slice against the grain, and serve on rice or with lettuce leaves as wraps, alongside.Jeow Som dipping sauce.
Hoppy, refreshing IPA: Bell's Brewery Two Hearted Ale.1 tablespoon finely grated garlic.
(Editor: Silent Kettles)