Brandt Beef Top Sirloin Salad

Follow these steps to make Salt Creek Grille Princeton's delicious Brandt Beef Top Sirloin Salad, just in time to...
Contributor

Follow these steps to make Salt Creek Grille Princeton's delicious Brandt Beef Top Sirloin Salad, just in time to celebrate national BBQ month!

Ingredients

Toasted Cumin Vinaigrette

  • 3 Tablespoons Cumin, ground-toasted over low heat until brown and fragrant
  • 1/2 Cup Dijon Mustard
  • 4 Cups 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

Sirloin Salad

  • 1 Top Sirloin Steak
  • Asian BBQ Rib Marinade
  • 2 Cups Arugula
  • 2 Ounces Cucumbers
  • 3 Heirloom Tomatoes, quartered
  • 2 Ounces grilled Red Onion slices (1/4 inch thick)
  • 2 Ounces Roasted Red Peppers, sliced
  • 2 Ounces sliced Fennel, sliced paper thin and kept in water
  • Focaccia Croutons
  • Olive Oil

Directions

Toasted Cumin Vinaigrette

Combine vinegar and mustard and slowly whisk in olive oil until emulsified. Then add remaining ingredients, and season to taste.

Sirloin Salad

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.

For focaccia croutons, cut 1-inch cubes oven roasted and toss with olive oil, parmesan, garlic, salt, chopped parsley and red pepper flakes.

Toss croutons with vinaigrette, then add remaining salad ingredients, except beef, and toss well

Arrange in bowl and fan beef slices around bottom of salad.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.