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Cumin-Rubbed Steak and Roasted Root Vegetable Salad
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Total recipe time: 1 to 1-1/4 hours
Makes 4 servings
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Ingredients
- 1 pound boneless beef Top Sirloin steak, cut 3/4 inch thick
 *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.
- 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)
Sweet Beet Vinaigrette: - 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
Instructions
- 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.
- Combine cumin and pepper; press evenly onto beef steaks. 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.
- Meanwhile to prepare Sweet Beet Vinaigrette, combine all ingredients except oil in small bowl; gradually whisk in oil until blended.
- Arrange salad greens on serving plates or platter. Top with roasted vegetables; drizzle with vinaigrette. Carve steaks into slices; season with salt, as desired. Arrange over salad. Garnish with almonds, if desired.
Nutritional Information Per Serving
Nutrition information per serving, using Top Sirloin steak: 386 calories; 12 g fat(3 g saturated fat; 7 g monounsaturated fat); 49 mg cholesterol; 786 mg sodium; 38 g carbohydrate; 7.9 g fiber; 32 g protein; 8.3 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 5.1 mg iron; 31.3 mcg selenium; 5.7 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc.
Nutrition information per serving, using Tenderloin steaks: 400 calories; 15 g fat(4 g saturated fat; 8 g monounsaturated fat); 67 mg cholesterol; 783 mg sodium; 38 g carbohydrate; 7.9 g fiber; 31 g protein; 7.9 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 5.0 mg iron; 29.5 mcg selenium; 5.4 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc.
Cook's Notes
Reviews
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Reviewed by Anonymous on 12/03/09
This recipe is awesome! Filing and healthy and easy to make. Great year round meal.
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Reviewed by Anonymous on 12/03/09
This recipe is awesome! Filing and healthy and easy to make. Great year round meal.
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