Sirloin with Greek Yogurt and Roasted Beets

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Ingredients
Spiced Yogurt:
 1 cup plain low-fat Greek yogurt
 2 t. freshly ground coriander
 1.50 t. Worcestershire sauce
 pinch of salt to taste
Roasted Beets
 1 lb baby beets, green removed (other beets may be used, but will take longer to roast)
 ½ cup rice wine vinegar
 ½ cup water
 ¼ cup granulated sugar
Sirloin
 14 oz wagyu sirloin or other good quality beef, cleaned of any silver skin and excess fat
 salt and pepper to taste
Directions
Spiced Yogurt:
1

Mix all ingredients together.

Roasted Beets
2

Wash the beets to remove any dirt.

3

Dry and place on a 1/2 sheet pan.

4

Roast in the oven at 300 degrees until a paring knife can be inserted with no resistance (about 1 hour for baby beets, more for larger beets).

5

Let cool and then peel with a kitchen towel by gently rubbing off the skin.

6

Slice into 1/8 inch pieces and place into a non-reactive mixing bowl.

7

Heat the rice wine vinegar, water and sugar in a small sauce pot until the sugar has dissolved.

8

Pour the pickling liquid over the beets and let sit for at least one hour (the beets will keep for a week refrigerated).

Sirloin
9

Season the beef with salt and pepper to taste and let rest at room temp for at least 15 minutes or up to an hour. In a large saute pan, heat a thin film of neutral oil, such as canola oil, over high heat.

10

Once the oil begins to smoke, add the beef, turning every minute or so to get an even crust all the way around.

11

Once well browned, place the meet in a 300 degree oven until the desired temp is reached; about 10 minutes for medium rare.

12

Let cooked beef rest for 10 minutes, then slice into 1/2 inch pieces against the grain.

To Finish
13

Place at least 1/4 cup of the spiced yogurt in the center of each plate, adding more as desired.

14

Arrange the sliced beef on top of the yogurt.

15

Re-season the beef with flake salt, if desired.

16

Place beet slices on top of the beef (if beets were refrigerated, allow them to reach room temp before plating).

Ingredients

Ingredients
Spiced Yogurt:
 1 cup plain low-fat Greek yogurt
 2 t. freshly ground coriander
 1.50 t. Worcestershire sauce
 pinch of salt to taste
Roasted Beets
 1 lb baby beets, green removed (other beets may be used, but will take longer to roast)
 ½ cup rice wine vinegar
 ½ cup water
 ¼ cup granulated sugar
Sirloin
 14 oz wagyu sirloin or other good quality beef, cleaned of any silver skin and excess fat
 salt and pepper to taste

Directions

Directions
Spiced Yogurt:
1

Mix all ingredients together.

Roasted Beets
2

Wash the beets to remove any dirt.

3

Dry and place on a 1/2 sheet pan.

4

Roast in the oven at 300 degrees until a paring knife can be inserted with no resistance (about 1 hour for baby beets, more for larger beets).

5

Let cool and then peel with a kitchen towel by gently rubbing off the skin.

6

Slice into 1/8 inch pieces and place into a non-reactive mixing bowl.

7

Heat the rice wine vinegar, water and sugar in a small sauce pot until the sugar has dissolved.

8

Pour the pickling liquid over the beets and let sit for at least one hour (the beets will keep for a week refrigerated).

Sirloin
9

Season the beef with salt and pepper to taste and let rest at room temp for at least 15 minutes or up to an hour. In a large saute pan, heat a thin film of neutral oil, such as canola oil, over high heat.

10

Once the oil begins to smoke, add the beef, turning every minute or so to get an even crust all the way around.

11

Once well browned, place the meet in a 300 degree oven until the desired temp is reached; about 10 minutes for medium rare.

12

Let cooked beef rest for 10 minutes, then slice into 1/2 inch pieces against the grain.

To Finish
13

Place at least 1/4 cup of the spiced yogurt in the center of each plate, adding more as desired.

14

Arrange the sliced beef on top of the yogurt.

15

Re-season the beef with flake salt, if desired.

16

Place beet slices on top of the beef (if beets were refrigerated, allow them to reach room temp before plating).

Sirloin with Greek Yogurt and Roasted Beets