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1 hour 30 min serves 2-4

Grilled Petite Sirloin With Mediterranean Beet & Grain Salad and Pine Nuts

Roasting the beets brings out their  earthy flavor-this versatile side dish is a great compliment for any Pre steak. It is best made ahead and make sure you leave time for the beets to roast and cool.
A salad with pine nuts and beets on top

ACTIVE: 20 min. PASSIVE: 1 hr. 10 min. DIFFICULTY Easy

1 hour 30 min serves 2-4
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Ingredients:

  • 2 Pre Brands Petite Sirloin steaks
  • 2 large golden beets, greens removed and ends trimmed
  • 1/2 C low sodium chicken stock
  • 2 t olive oil, divided
  • 8 OZ Israeli couscous
  • 2 cloves mashed garlic
  • 1 shallot, minced
  • 1 t kosher salt
Dressing: 
  • 2 T Champagne Vinegar
  • 1-2 t powdered sugar
  • 1 t kosher salt
  • 1/2 t ground black pepper
  • 3/4 C olive oil
  • 1/4 C toasted pine nuts
  • 1/4 C basil, julienned
  • Optional 1/4 C crumbled feta cheese
  1. Preheat oven to 400 F.
  2. Drizzle about 1/2 t of the oil on the beets, rubbing to coat. Wrap beets tightly in foil and place in a baking dish.
  3. Roast for 50 minutes to 1 hour, until beets pierce easily with the tip of a knife.
  4. Let cool then use a sharp paring knife to remove the skins.
  5. Cut in to 1/4” dice and set aside.
  6. Simmer stock over medium heat. Heat remaining oil in sauté pan over medium high heat. Add couscous and cook for about 5 minutes, shaking the pan until it begins to release a toasty aroma.
    Add garlic and shallot and cook for another 2 minutes, stirring.
    Add stock, cover, and simmer over medium low heat, about 9 minutes until absorbed, checking a few times to make sure liquid has not cooked off.
  7. Combine vinegar, powdered sugar, salt and pepper in a mini food processor and blend on low to combine, then add oil in a steady stream and process until emulsified.
  8. Remove cooked couscous to a large bowl and toss with about half of the dressing. Add the beets and let the salad sit, tossing occasionally, for about 1 hour. Before serving add remaining dressing and toss with basil and pine nuts. Top with crumbled feta cheese.

Instructions

show nutrition +

Amount per 392g

  • 392g

    1 serving

  • 778gkcal

    Calories

  • 24.2g

    Protein

  • 735mg

    Sodium

  • 4.1g

    Fiber

  • 24.93g

    Fat

  • 37.56g

    Carbohydrates

  • 4.53g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt