Grilled Sirloin with Charred Cauliflower and Blueberries
Grilled sirloin steak and an baby kale salad with blueberries, charred cauliflower and garlic scapes with toasted almonds topped with a blueberry basil dressing.
Difficulty:
Medium
Time:
35-40 Minutes
This dish is Gluten-Free
Calories: 511
Fat: 24g
Carbs: 40g
Protein: 40g
ABOUT THE DISH
Garlic Scapes are the green tops of a garlic plant, they are best eaten raw when curled into a complete circle and best used for cooking when they’ve straightened and matured.
Cutting meat against the grain is very important to insure a the meat is tender and easy to eat. By cutting against the grain, the long muscle fiber of the meat is made into shorter pieces, which translates into a more tender bite.
Ingredients
Top sirloin
Garlic scapes
Blueberries
Cauliflower
Blueberry basil dressing
Almond slices
Baby kale
Featured Ingredient Partners:
baby kale:
Hidden Stream Farms
Blueberry basil dressing:
Salad Girl - Willernie, MN
Garlic scapes:
Hmong American Farmers Association (HAFA) - St. Paul, MN
Cooking terms for this recipe
Toast
To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.
Roast
To cook food with dry heat in an oven or over a fire.
Rest
To allow meat a period of rest after cooking and before plating to allow juices to re-distribute through out the meat.
What you need
Grill
Foil lined baking sheet
Mixing bowl