Super Saver Recipes

Cumin Rubbed Steak and Roasted Root Vegetable Salad

Yield: 4 servings


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.


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 and The National Cattlemen's Beef Association.

Please note that some ingredients and brands may not be available in every store.

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