Beef

by Erin Clarke

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Grilled Sirloin Salad with Roasted Root Vegetables

This summer marks an important milestone in my life. I feel very positive about the change, and I believe it will alter the way weeknight evenings and Sunday afternoons pass in our household for years to come. We bought a grill.

If you’ve owned a grill for years, you might not remember what a life-changing event becoming your own master of the coals (or in our case, propane) can be. Think of the freedom. The instant addition of smoky flavor with no extra effort. The minimal dishes. The ability to cook and sip wine and enjoy the beautiful summer weather at the same time. Grilling is the intersection of deliciousness and efficiency.

Although grilling is often first thought of for casual gatherings of the hamburger/hot dog variety, it’s an equally wonderful way to prepare a special, beautiful, and even elegant meal. This Grilled Sirloin Salad with Roasted Root Vegetables is absolutely lovely, and it is good for you too.

To make it, I began with a bed of spinach, topped with microgreens and herbs from the Omaha Steaks Juicing Box. When I opened the box, I couldn’t believe the amount of veggies inside! The delicate Petite Salad Sensation and Petite Herbal Sensation I used to enhance basic baby spinach, and I roasted a selection of the beautiful rainbow beets and carrots to give the salad extra body, nourishing vitamins, and color.

 

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The star of the salad is a 4-ounce sirloin. I love that the pack came perfectly portioned and trimmed. Sirloin is a fairly lean cut, which means that you can enjoy your steak while keeping your diet in mind, and olive oil, salt and pepper are all these cuts need to be juicy and flavorful.

Once the steak comes off the grill, it is critical to allow it to rest, lightly covered with foil, for at least 10 minutes. This allows the juices to be reincorporate into the meat and ensures that every bite is moist and tender. The wait is hard, but worth it!

Once the steak is rested, you can either slice it and serve it directly on top of the greens (how I enjoyed it) or along side (my husband’s pick). As a crowning touch of flavor and texture, sprinkle the salad with crumbled gorgonzola cheese, one of my favorites with steak and beets alike, and toasted pistachios for saltiness and crunch.

Every bite of this Grilled Sirloin and Roasted Vegetable Salad is hearty, healthy, and filled with layers of flavor. Enjoy it with your fork in one hand and a glass of wine in the other!

 

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Grilled Sirloin Salad with Roasted Root Vegetables
Author: 
 

Ingredients
  • For the vegetables:
  • 3 medium beets from the Juicing Box
  • 4 tsp olive oil, divided
  • ½ tsp salt, divided
  • ¼ tsp black pepper, divided
  • 4 medium carrots from the Juicing Box
  • For the steak:
  • 2, 4-ounce Sirloin Supremes
  • Olive oil
  • Kosher salt
  • Black pepper
  • For the salad and dressing:
  • ¼ cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 5 T extra virgin olive oil
  • Mixed greens, such as spinach or arugula
  • Herbs and microgreens of choice from the Juicing Box
  • 3 T crumbled blue cheese
  • 2 T toasted pistachios

Instructions
  1. Place oven racks in the upper and lower thirds of your oven, then preheat the oven to 400 degrees. Peel the beets then cut into 1-inch chunks.
  2. Spread in a single layer on a baking sheet and drizzle with 2 T olive oil, sprinkle with ¼ tsp kosher salt, and ⅛ tsp black pepper.
  3. Place in the oven and roast until fork tender, 35 to 40 minutes, turning once or twice throughout.
  4. Meanwhile, peel the carrots and cut into 1½ inch diagonal slices.
  5. Spread in a single layer on a second baking sheet, drizzle with 2 tsp olive oil, sprinkle with ¼ tsp kosher salt, and ⅛ tsp black pepper.
  6. When the beets have been in the oven for about 15 minutes, place the carrots on a second rack in the same oven and roast until fork tender, about 20 minutes.
  7. Turn the carrots once or twice throughout and rotate their position in the oven with the beets so that the vegetables cook evenly.
  8. When the vegetables are done roasting, remove from the oven and set aside.
  9. To cook the steaks, first remove from the refrigerator and let come to room temperature.
  10. Heat a grill or a heavy cast-iron skillet over medium-high.
  11. Pat the steaks dry, brush well with olive oil, and season liberally with salt and pepper.
  12. Grill steaks on for 2 to 2½ minutes on each side for medium rare or 3 minutes per side for medium, or until the steaks register 125 degrees on a digital read thermometer.
  13. Remove to a plate and cover with foil.
  14. Let rest for 10 minutes, then slice.
  15. Meanwhile, prepare the dressing: In a small bowl, whisk together the red wine vinegar, mustard, honey, salt and pepper.
  16. While whisking, slowly drizzle in the olive oil until the mixture thickens and is well combined. (Alternatively, you can shake all of the salad ingredients together in a tightly-sealed jar.)
  17. Place greens and roasted vegetables in the bottom of each serving bowl and top lightly with dressing.
  18. Toss to coat.
  19. Top with the sliced steak, crumbled blue cheese, toasted nuts, and a little extra dressing as desired. Serve immediately.

 

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About the Author

Erin Clarke is dedicated to wholesome food that tastes incredible. On her blog, Well Plated by Erin (www.wellplated.com), she shares approachable recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. She passionately believes that family dinner can be special without being complicated and that one need not sacrifice taste to enjoy a balanced diet. The Huffington Post named her as a “Best Food Blog for Eating on a Budget,” and her recipes have been featured on TODAY, Oprah, Parade, The Kitchn, and Cosmopolitan. She conducts televised cooking demonstrations and resides in Milwaukee, Wisconsin. When Erin’s not in the kitchen, you’ll find her out running, working on long overdue photo projects, and exploring Milwaukee’s local food scene. She owns far too many plaid shirts and is convinced that bourbon should be classified as a condiment.



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