Top Sirloin with Kohlrabi Purée and Orange Roasted Beets

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

Kohlrabi Purée

1. Bring beer and cheese to a simmer and pass through fine sieve to make beer stock.
2. Clean kohlrabi and cut in quarters.
3. Add beer stock and kohlrabi in container to marinate, refrigerated overnight.
4. The next day, simmer kohlrabi in stock for an hour over medium heat.
5. Remove from heat and let cool.
6. Add to food processor and blend until smooth.
7. Correct seasoning with salt and white pepper, as needed.

Orange Roasted Beets

1. Cut tops off all beets and stand up in a baking tray and set aside.
2. In a pot, mix all ingredients and bring to a simmer and taste for seasoning.
3. 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.
4. 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

1. Pre-heat your grill (you may also prepare in a pan).
2. Generously season the steak with salt and pepper.
3. 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.)
4. Serve with Kohlrabi purée & beets.