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Brandt Beef Top Sirloin Salad

Brandt Beef Top Sirloin Salad
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Follow these steps to make Salt Creek Grille Princeton's delicious Brandt Beef Top Sirloin Salad, just in time to celebrate national BBQ month!
Servings
0
servings
Ingredients
  • 3 tablespoon cumin, ground-toasted over low heat until brown and fragrant
  • 1/2 cup dijon mustard
  • 4 cup olive oil
  • 1/2 cup rice wine vinegar
  • 1/2 cup chopped garlic
  • 1/2 cup chopped shallots
  • 1 bunch of chopped cilantro
  • 1 bunch of chopped chives
  • 1 bunch of chopped parsley
  • 1 top sirloin steak
  • asian bbq rib marinade
  • 2 cup arugula
  • 2 ounce cucumbers
  • 3 heirloom tomatoes, quartered
  • 2 ounce grilled red onion slices (1/4 inch thick)
  • 2 ounce roasted red peppers, sliced
  • 2 ounce sliced fennel, sliced paper thin and kept in water
  • focaccia croutons
  • olive oil
Directions
  1. Combine vinegar and mustard and slowly whisk in olive oil until emulsified. Then add remaining ingredients, and season to taste.
  2. Slice top sirloin into 6 pieces and marinate quickly in the asian bbq marinade. Sear meat in smoking hot pan for 30 seconds and remove.
  3. For focaccia croutons, cut 1-inch cubes oven roasted and toss with olive oil, parmesan, garlic, salt, chopped parsley and red pepper flakes.
  4. Toss croutons with vinaigrette, then add remaining salad ingredients, except beef, and toss well
  5. Arrange in bowl and fan beef slices around bottom of salad.
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