Cumin-Rubbed Steak and Roasted Root Vegetable Salad
- 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)
- 1/2 cup water
- 2 sweet potatoes, peeled, cut into 1-1/2 1-inch pieces
- 3 shallots, peeled, cut lengthwise in half (about 5 ounces)
- 1- 1/2 tsp olive oil
- 1/2 tsp sea salt
- 1- 1/2 tsp ground cumin
- 1/2 tsp coarse grind black pepper
- 8 cups mixed salad greens
- sea salt
- 2 Tbs sliced unblanched almonds, toasted (optional)
- Sweet Beet Vinaigrette2 Tbs reserved beet cooking liquid
- 1 Tbs sherry vinegar
- 2 tsp brown sugar
- 1/2 tsp sea or kosher salt
- 1- 1/2 Tbs olive oil
- 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.
- 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 10 to 13 minutes (tenderloin steaks, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
- Meanwhile to prepare Sweet Beet Vinaigrette, combine all ingredients except oil in small bowl; gradually whisk in oil until blended.
- 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.
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