Ingredients

• 1/4 cup crumbled goat cheese, or feta cheese
• 4 teaspoons white-wine vinegar
• 3/4 teaspoon dry mustard
• 1 small shallot, minced
• 1 tablespoon minced fresh parsley
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil, divided
• 2 small head radicchio
• 1 15-ounce c baby beets, drained (the liquid can be reserved for Pickled Eggs)
• 1 pound buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portions

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Cooking Directions

Step 1

Preheat grill to high.

Step 2

Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside.

Step 3

Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper.

Step 4

Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently so the radicchio doesn't burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve the steaks and vegetables drizzled with the sauce.