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.
Cook Time: 1 hrs 15 mins
Servings: 4
Ingredients: 17
Ingredients
Sweet Beet Vinaigrette:
Preparation
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Step 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.
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Step 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.
Cooking 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. -
Step 3
Meanwhile to prepare Sweet Beet Vinaigrette, combine all ingredients except oil in small bowl; gradually whisk in oil until blended.
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Step 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.
Nutrition Information
386 Calories
3g SAT FAT
32g PROTEIN
5.1 mg IRON
5.7 mg ZINC
* 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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