Ingredients

• 8 baby red beets, peeled and cut in half through the root
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 1 tablespoon cocoa powder
• 1 teaspoon ancho chile powder
• 1 teaspoon Hungarian paprika
• One 20-ounce New York strip steak, at room temperature
• 3 tablespoons canola oil

Instructions

1. Preheat the oven to 400 degrees F.
2. Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes.
3. Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.
4. Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.