Cumin-Rubbed Steak and Roasted Root Vegetable Salad

Beets, sweet potatoes and shallots get roasted while Top Sirloin steak sizzles in the skillet. They all meet in a sweet beet vinaigrette.

  • 1 hr
    30 min
  • 4
  • 386
  • 32 g

Ingredients & Cooking


  • 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)
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


  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.

    Cook's Tip: 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 steaks into slices; season with salt, as desired. Arrange over salad. Garnish with almonds, if desired.

Nutrition Information

Butcher Counter

Cumin-Rubbed Steak and Roasted Root Vegetable SaladTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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