(53-55) Blackened Top Sirloin Roast, Broccoli Salad, Sweet Potato Fries

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Blackened Top Sirloin Roast

Top Sirloin Roast
Blackening seasoning

Rub meat with blackening seasoning.  Sear meat on all sides in hot cast iron pan.  Roast in oven at 350 degrees for two hours or until meat reaches desired level of doneness.

 

Broccoli Salad

2 cups broccoli florets, chopped
1 cup cauliflower florets, chopped
1 cup shredded Cheddar cheese
1/2 cup carrot, grated
1/4 cup red onion, chopped
1/2 cup mayonnaise
1 tablespoon sugar
2 tablespoons red wine vinegar

Cook broccoli and cauliflower in boiling salted water to cover 2 minutes or until crisp-tender; drain.  Plunge into ice water to stop the cooking process; drain well.  Place cauliflower and broccoli in a large bowl.  Add cheese, carrot and onion.

Stir together mayonnaise, sugar, and vinegar.  Pour over cauliflower mixture; toss to coat.  Chill 1-8 hours.

 

Sweet Potato Fries

1 large sweet potato
1 quart vegetable oil
salt

Heat vegetable oil in a cast iron pan.  Meanwhile, julienne sweet potato.  When oil is hot (potatoes will float to the top), drop in potatoes.  Fry until light golden brown.  Remove from oil and drain on paper towels.  Sprinkle with salt.

 

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2 thoughts on “(53-55) Blackened Top Sirloin Roast, Broccoli Salad, Sweet Potato Fries

  1. […] used leftover steak from the blackened roast I made the previous night.  If you’re starting from scratch on the steak, then just season a […]

  2. […] leftover blackened roast, sliced into 1-inch strips bell peppers, sliced red onion, sliced flour tortillas lettuce cilantro sour cream […]

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