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.