Van Helsing's Garlic-Roasted Steak with Bloody Beet Sauce

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Step 3

In a small bowl, combine the minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper to create a garlic herb marinade.

Step 4

Rub the garlic herb marinade over both sides of each steak, ensuring they are well coated. Set aside and let the steaks marinate at room temperature for about 20-30 minutes.

Step 5

While the steaks are marinating, prepare the bloody beet sauce. Heat olive oil in a saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onions become translucent and the garlic is fragrant.

Step 6

Add the grated beets to the saucepan and cook for about 5 minutes, stirring occasionally.

Step 7

Pour in the beef or vegetable broth, balsamic vinegar, and honey. Stir to combine. Bring the mixture to a simmer and cook for 15-20 minutes, or until the beets are tender and the liquid has reduced slightly.

Step 8

Using an immersion blender or a regular blender, puree the beet mixture until smooth. Be cautious with the hot liquid when using a regular blender. Season the sauce with salt and pepper to taste. Set aside.

Step 9

Heat a cast-iron skillet or oven-safe skillet over medium-high heat. Sear the marinated steaks for about 3-4 minutes on each side to create a nice crust.

Step 10

Transfer the skillet with the steaks to the preheated oven. Roast for an additional 8-10 minutes, or until the desired level of doneness is reached. Cooking time will vary depending on the thickness of the steaks and your preferred doneness.

Step 11

Remove the steaks from the oven and let them rest for a few minutes before slicing.

Step 12

Serve the Garlic-Roasted Steak on individual plates and drizzle the bloody beet sauce over each steak. You can also serve the sauce on the side for dipping.