Recipe: 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.