Top Sirloin with Kohlrabi Purée and Orange Roasted Beets
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Prep time: 30 minutes
Total time: 1 hour
Servings: 4
Ingredients
Kohlrabi Purée
- 5 kohlrabi (you may substitute turnips)
- 24 oz. beer (2 bottles)
- ¼ pound cheddar cheese
Orange Roasted Beets
- 3 bunches beets, various colors
- 1 cups orange juice
- ½ tablespoon grains of paradise
- 2 clove garlic
- 1 sprig thyme
- 1 sprig rosemary
- 1 orange, sliced
Steak
- 4 8-oz. sirloin steaks
- salt and black pepper, to season
Method
Kohlrabi Purée
- Bring beer and cheese to a simmer and pass through fine sieve to make beer stock.
- Clean kohlrabi and cut in quarters.
- Add beer stock and kohlrabi in container to marinate, refrigerated overnight.
- The next day, simmer kohlrabi in stock for an hour over medium heat.
- Remove from heat and let cool.
- Add to food processor and blend until smooth.
- Correct seasoning with salt and white pepper, as needed.
Orange Roasted Beets
- Cut tops off all beets and stand up in a baking tray and set aside.
- In a pot, mix all ingredients and bring to a simmer and taste for seasoning.
- Pour Kohlrabi purée on top of beets and cover with foil. Bake for 35 minutes at 350˚F. Remove from the oven and let the beets cool.
- Once cooled peel the beets. Pass the excess purée through a fine-mesh sieve and pour back on the beets to hold
Steak and Assembly
- Pre-heat your grill (you may also prepare in a pan).
- Generously season the steak with salt and pepper.
- Place on grill and cook for 4 minutes, turn and grill on the other side for an additional 4 minutes for medium-rare. (If you prefer your steak more done, increase cooking time on each side.)
- Serve with Kohlrabi purée & beets.
Quick Tip
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