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Griddled Steak with Roasted Beetroots and Pomegranate Molasses

Le Village e-zine

Preparation time and cooking time: 30 Minutes - Serves: 2

Ingredients:

  • 2 fresh beetroots
  • 1 tablespoon of Extra Virgin Olive Oil
  • 2 sirloin steaks
  • Pomegranate molasses

Preparation:

  1. Heat the oven at 350F. Peel the beetroots and cut them into wedges but make sure to wear gloves before handling them as they can leave stains on your hands.
  2. Place the sliced beetroots in a roasting pan. Drizzle with the extra virgin oil, season lightly with salt and pepper and roast for about 20 minutes until crisp on the outside.
  3. Fire up your hottest burner and heat a griddle pan until hot. Oil and season the steaks and lay them on the griddle for 2 to 3 minutes on each side.
  4. Top the steaks with a generous drizzle of pomegranate molasses and serve with the beetroots on the side.

Bon Appetit!

facade-hotelPlaza-Athénée

THE PLAZA ATHÉNÉE, PARIS, IS CELEBRATING 100 YEARS OF HISTORY

Situated on the renowned Avenue Montaigne, footsteps away from the Champs Elysées, The Plaza Athénée is celebrating 100 years of conviviality and gastronomy at its best. Since 1913, the hotel has remained one of the symbols of traditional French hospitality, spectacular dining and Parisian glamour.

To celebrate this milestone, The Plaza Athénée is organizing a few major events for its guests: On Saturday April 20th, to commemorate the...

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