Cumin-Rubbed Steak and Roasted Root Vegetable Salad Salads

Be the first to rate this recipe!

Servings
   4

Prep Time
   10 minutes

Cook Time
   30 minutes

Cooking Method
   Pan Broiling

Beef Type
   Sirloin

Ingredients

• 1 lb. boneless beef top sirloin steak, cut 3/4 inch thick
• 1 lb. 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 oz.)
• 1-1/2 tsp. olive oil
• 1/2 tsp. sea or kosher salt
• 1-1/2 tsp. ground cumin
• 1/2 tsp. coarse grind black pepper
• 8 cups mixed salad greens
• sea salt
• 2 Tbsp. sliced unblanched almonds, toasted (optional)

Sweet Beet Vinaigrette:

• 2 Tbsp. reserved beet cooking liquid
• 1 Tbsp. sherry vinegar
• 2 tsp. brown sugar
• 1/2 tsp. sea or kosher salt
• 1-1/2 Tbsp. 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 10 to 13 minutes (tenderloin steaks, 7 to 9 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.

Tips from Our Cook

Cook's Tip:  Four beef tenderloin steaks, cut 3/4 inch thick (about 4 ounces each) may be substituted for boneless beef top sirloin steaks. Pan-broil tenderloin steaks 7 to 9 minutes for medium rare to medium doneness, turning occasionally.

Nutritional Information

Nutrition information per serving, using top sirloin: 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.


Nutrition information per serving, using tenderloin: 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.