CUMIN-RUBBED STEAK AND ROASTED ROOT VEGETABLE SALAD

Cumin-Rubbed Steak & Roasted Root Vegetable Salad -- Beets, sweet potatoes and shallots get roasted while steak sizzles in the skillet. They all meet in a sweet beet vinaigrette.
Beets, sweet potatoes and shallots get roasted while steak sizzles in the skillet. They all meet in a sweet beet vinaigrette.
Lean Cut
  • Total Recipe Time: 1 to 1-1/4 hours
  • Makes 4 servings

INGREDIENTS

  1. 1 pound beef Top Sirloin Steak boneless, cut 3/4 inch thick
  2. 1 pound beets, trimmed, peeled, cut into eighths (cut into quarters if small)
  3. 1/2 cup water
  4. 2 sweet potatoes, peeled, cut into 1-1/2 x 1-inch pieces
  5. 3 shallots, peeled, cut lengthwise in half (about 5 ounces)
  6. 1-1/2 teaspoons olive oil
  7. 1/2 teaspoon sea salt
  8. 1-1/2 teaspoons ground cumin
  9. 1/2 teaspoon coarse grind black pepper
  10. 8 cups mixed salad greens
  11. Sea salt
  12. 2 tablespoons sliced unblanched almonds, toasted (optional)
Sweet Beet Vinaigrette:
  1. 2 tablespoons reserved beet cooking liquid
  2. 1 tablespoon sherry vinegar
  3. 2 teaspoons brown sugar
  4. 1/2 teaspoon sea or kosher salt
  5. 1-1/2 tablespoons olive oil

INSTRUCTIONS FOR CUMIN-RUBBED STEAK AND ROASTED ROOT VEGETABLE SALAD

  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 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.
  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 steaks into slices; season with salt, as desired. Arrange over salad. Garnish with almonds, if desired.
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