Cumin-Rubbed Steak and Roasted Root Vegetable Salad

Ingredients:

• 1 pound beef Top Sirloin Steak boneless, cut 3/4 inch thick
• 1 pound beets, trimmed, peeled, cut into eighths (cut into quarters if small)
• 1/2 cup water
• 2 sweet potatoes, peeled, cut into 1-1/2 x 1-inch pieces
• 3 shallots, peeled, cut lengthwise in half (about 5 ounces)
• 1-1/2 teaspoons olive oil
• 1/2 teaspoon sea salt
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon coarse grind black pepper
• 8 cups mixed salad greens
• Sea salt
• 2 tablespoons sliced unblanched almonds, toasted (optional)

• 2 tablespoons reserved beet cooking liquid
• 1 tablespoon sherry vinegar
• 2 teaspoons brown sugar
• 1/2 teaspoon sea or kosher salt
• 1-1/2 tablespoons olive oil

Cooking:

1. Heat oven to 425°F. Place beets in small roasting pan or 9-inch metal baking pan; drizzle with water. Cover pan tightly with aluminum foil. Place sweet potatoes and shallots on 15 x 10-inch metal baking pan. Drizzle with 1-1/2 teaspoons oil and sprinkle with 1/2 teaspoon salt; toss to coat. Roast vegetables in 425°F oven 30 minutes or until tender. Remove beets from pan; reserve 2 tablespoons cooking liquid for vinaigrette. Loosely cover vegetables. Set aside.
2. Combine cumin and pepper; press evenly onto beef Top Sirloin Steak. Heat large nonstick skillet over medium heat until hot. Place top sirloin steak in skillet; cook 12 to 15 minutes (tenderloin steaks, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
Cook's Tip: Four beef Tenderloin Steaks, cut 3/4 inch thick (about 4 ounces each) may be substituted for Top Sirloin Steaks. Pan-broil steaks 7 to 9 minutes for medium rare to medium doneness, turning occasionally.


To cook in a grill pan on the stovetop, place Steaks in a preheated pan over medium heat. Grill 8-13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Meanwhile to prepare Sweet Beet Vinaigrette, combine all ingredients except oil in small bowl; gradually whisk in oil until blended.
4. Arrange salad greens on serving plates or platter. Top with roasted vegetables; drizzle with vinaigrette. Carve steak into slices; season with salt, as desired. Arrange over salad. Garnish with almonds, if desired.