Springfield Cash & Carry Recipes
https://www.springfieldcashncarry.com/Recipes/Detail/6284/
Cumin Rubbed Steak and Roasted Root Vegetable Salad
Yield: 4 servings
Ingredients
| 4 |
|
KC strip steaks, cut 1/2-inch thick OR 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)
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|
|
| 1/2 |
cup |
water
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| 2 |
|
sweet potatoes, peeled, cut into 1-1/2 by 1-inch pieces
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|
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| 3 |
|
shallots, peeled, cut lengthwise in half (about 5 oz.)
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|
|
| 1-1/2 |
teaspoons |
olive oil
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|
|
| 1/2 |
teaspoon |
sea of kosher salt
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|
|
| 1-1/2 |
teaspoons |
ground cumin
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|
|
| 1/2 |
teaspoon |
coarse grind black pepper
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|
|
| 8 |
cups |
mixed salad greens
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Sea salt
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|
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| 2 |
Tablespoons |
sliced unblanched almonds, toasted (optional)
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Sweet Beet Vinaigrette: |
| 2 |
Tablespoons |
reserved beet cooking liquid
|
|
|
| 1 |
Tablespoon |
sherry vinegar
|
|
|
| 2 |
teaspoons |
brown sugar
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|
|
| 1/2 |
teaspoon |
sea or kosher salt
|
|
|
| 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.
Please note that some ingredients and brands may not be available in every store.
Springfield Cash & Carry Recipes
https://www.springfieldcashncarry.com/Recipes/Detail/6284/