Cumin-Rubbed Steak and Roasted Root Vegetable Salad
Ingredients icon 17 Ingredients
Servings icon Makes 4 servings
Time icon 1 to 1-1/4 hours
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Ingredients

Sweet Beet Vinaigrette:

Preparation

  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: 386 Calories; 108 kcal Calories from fat; 12 g 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 Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.7 mg Zinc; 31.3 mcg Selenium;

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