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Recipe: cumin rubbed steak and roasted root vegetable salad

cumin rubbed steak and roasted root vegetable salad recipe image
Cumin rubbed steak and roasted root vegetable salad serving suggestion

cumin rubbed steak and roasted root vegetable salad

Ingredients

  • 1 pound boneless beef top sirloin steak, 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 oz)
  • 1 1/2 teaspoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon coarse grind black pepper
  • 8 cups mixed salad greens
  • sea salt
  • SWEET BEET VINAIGRETTE
  • 2 tablespoons reserved beet cooking liquid
  • 1 tablespoon sherry vinegar
  • 2 teaspoons brown sugar
  • 1/2 teaspoons sea or kosher salt
  • 1 1/2 tablespoon olive oil
  • OPTIONAL
  • 2 tablespoons sliced unblanched almonds, toasted

Directions

  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.

NUTRITION 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.

This recipe is an excellent source of fiber, protein, niacin, vitaminB6, vitaminB12, iron, selenium and 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.

Steaks |  Salads