Cumin-Rubbed Steak And Roasted Root Vegetable Salad

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Beef Board Recipes


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1 pound boneless beef top sirloin steak, cut 3/4 inch thick

1 pound beets, trimmed, peeled, cut into eighths (cut into quarters if small)

1/2 cup water

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

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

1-1/2 teaspoons olive oil

1/2 teaspoon sea 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)

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

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