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

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.

Grill

Foil lined baking sheet

Mixing bowl

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Heat grill to medium. Pre heat the oven to 450ºF. Rinse and dry all produce. Cut cauliflower into florets and cut garlic scapes into 1-2” pieces. Remove the sirloin from the package, rinse and pat dry.

ROASTED CAULIFLOWER AND ALMONDS

Step 2: CHAR THE CAULIFLOWER

In a medium bowl toss the cauliflower with 1 Tbsp. of oil and a pinch of salt and pepper. Place onto a foil lined baking sheet and roast in the oven until slightly chared, about 15-18 minutes. Add the sliced almonds for the last 5-6 minutes of the cooking time to toast them. While the cauliflower is roasting move on to grill the steaks, step #3.

Step 3: GRILL THE STEAKS

Before grilling steaks make sure the grill grates are well oiled. Season the steaks with a pinch of salt and pepper. Place the steaks over the hotest part of the grill and cook for 3-4 minutes per side. When done remove from the grill and let rest on a cutting board.

Step 4: DRESS THE GREENS

In a medium mixing bowl toss the baby kale and garlic scapes with the blueberry basil dressing. Season with a pinch of salt and pepper.

Step 5: FINISH THE SALAD

Add the warm cauliflower and almonds to the greens and toss to combine. Season with a pinch of salt and pepper.

Step 6: PLATE YOUR DISH

Divide the salad between 2 plates and serve the steaks on the side, leave whole or slice. Garnish with fresh blueberries. Enjoy!