Cumin Rubbed Steak and Roasted Root Vegetable Salad

Yield:
4 servings

Ingredients:

  1. 4 KC strip steaks, cut 1/2-inch thick OR 1 lb. boneless beef top sirloin steak, cut 3/4-inch thick
  2. 1 lb. 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 by 1-inch pieces
  5. 3 shallots, peeled, cut lengthwise in half (about 5 oz.)
  6. 1-1/2 teaspoons olive oil
  7. 1/2 teaspoon sea of kosher 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)
  14. Sweet Beet Vinaigrette:
  15. 2 Tablespoons reserved beet cooking liquid
  16. 1 Tablespoon sherry vinegar
  17. 2 teaspoons brown sugar
  18. 1/2 teaspoon sea or kosher salt
  19. 1-1/2 Tablespoons olive oil
Directions:

1. Heat oven to 425 degrees 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 degree 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 steaks in skillet; cook 10 to 12 minutes (top sirloin steak, 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm.

3. 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.

An excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and good sources of fiber.

Courtesy of www.KansasBeef.org and The National Cattlemen's Beef Association.


TDS 3