Grove City County Market Recipes

https://gccountymarket.com/Recipes/Detail/6284/Cumin_Rubbed_Steak_and_Roasted_Root_Vegetable_Salad

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)

1/2 cup water

2 sweet potatoes, peeled, cut into 1-1/2 by 1-inch pieces

3 shallots, peeled, cut lengthwise in half (about 5 oz.)

1-1/2 teaspoons olive oil

1/2 teaspoon sea of kosher salt

1-1/2 teaspoons ground cumin

1/2 teaspoon coarse grind black pepper

8 cups mixed salad greens

Sea salt

2 Tablespoons sliced unblanched almonds, toasted (optional)

Sweet Beet Vinaigrette:

2 Tablespoons reserved beet cooking liquid

1 Tablespoon sherry vinegar

2 teaspoons brown sugar

1/2 teaspoon sea or kosher salt

1-1/2 Tablespoons olive oil

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.