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  2. Cumin-Rubbed Steak and Roasted Root Vegetable Salad

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
    15 min
  • 4
    SERVINGS
  • 390
    Cal
  • 32 g
    Protein

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)
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

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.

386 CALORIES

0 % *

3g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

5.1 mg IRON

0 % DV

5.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using top sirloin: 386 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 49 mg Cholesterol; 786 mg Sodium; 38 g Total Carbohydrate; 7.9 g Dietary Fiber; 32 g Protein; 5.1 mg Iron; 8.3 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.7 mg Zinc; 31.3 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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