Tri-Town Foods Recipes
https://tritownfoods.iga.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 | ||
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| 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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| 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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| 2 | Tablespoons | sliced unblanched almonds, toasted (optional) | |
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| Sweet Beet Vinaigrette: | |||
| 2 | Tablespoons | reserved beet cooking liquid | |
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| 1 | Tablespoon | sherry vinegar | |
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| 2 | teaspoons | brown sugar | |
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| 1/2 | teaspoon | sea or kosher salt | |
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| 1-1/2 | Tablespoons | olive oil | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 400 | |
| Calories From Fat: | 135 | |
| Total Fat: | 15g | |
| Saturated Fat: | 4g | |
| Cholesterol: | 67mg | |
| Sodium: | 783mg | |
| Total Carbohydrates: | 38g | |
| Dietary Fiber: | 7.9g | |
| Protein: | 31g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
Tri-Town Foods Recipes
https://tritownfoods.iga.com/Recipes/Detail/6284/
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