Cumin-Rubbed Steak and Roasted Root Vegetable Salad

• From: The Beef Checkoff

Ingredients

• 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

An assortment of earthy root vegetables and simple vinaigrette pair well with spicy cumin-rubbed sirloin.

Directions

• 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.