Whether we like it or not, winter will be here soon. Many of us have begun winter maintenance on our homes and cars, so why not make some similar tweaks to our diets? For motivation and ideas, the American Heart Association (AHA) is claiming Nov. 7, as National Eating Healthy Day. This day has been set aside to help the public learn how to eat and cook healthier meals. Reducing controllable cardiac risk factors, through diet, exercise and healthy habits may help prevent a heart attack or stroke in the future. Many of these healthy lifestyle changes can also help you reach and maintain a healthy weight. Eating a variety of foods in the proper portions is one easy step to start with. Visit http://www.choosemyplate.gov for more information on culinary variety and correct serving sizes.
In celebration of National Eating Healthy Day, the South Dakota Beef Industry Council has partnered with South Dakota's AHA to share heart-healthy meal recipes for the upcoming holiday season. Visit http://www.sdbeef.org to view the recipes.
Science based research continues to show lean beef is good for heart-health! Thanks to the new, partially checkoff-funded BOLD study (Beef in an Optimal Lean Diet), the findings offer substantive evidence that eating lean beef daily as part of an overall heart-healthy diet can actually lower cholesterol - and is as effective in doing so as the gold standard heart-healthy diet, which emphasizes other animal or plant proteins and limits beef.
With more than 29 lean cuts of beef, including favorites like Flank Steak, Tenderloin, 95 percent lean ground beef and Round Steaks and roasts, it's easy to find a variety of delicious, heart-healthy beef options for your next meal.
If you need more incentive, there are also three fresh beef cuts that are certified to dis
-play the coveted AHA heart-check mark, signifying they meet AHA's criteria for saturated fat and cholesterol. These include Boneless Top Sirloin Petite Roast (USDA Select quality grade); Top Sirloin Filet (USDA Select quality grade); and Top Sirloin Kabob (USDA Select quality grade).
Give this Top Sirloin Petite Roast with Parmesan Roasted Tomatoes a try. Pair it with your favorite vegetable and wholegrain side-dish for a tasty and beautiful meal. For more information regarding the BOLD research and heart-healthy recipes visit http://www.beefnutrition.org or contact Holly Swee, RD, LN, Director of Nutrition & Consumer Information for the South Dakota Beef Industry Council at 605-224-4722.
Top Sirloin Petite Roast with Parmesan Roasted Tomatoes
Makes 6 to 8 servings
Serving size: 3 oz.
1 beef top sirloin petite roast (1-1/2 to 2 pounds)
1 cup lightly packed fresh parsley leaves
2 cloves garlic
1 teaspoon pepper
2 tablespoons olive oil, divided
8 plum (roma), cut in half lengthwise, seeded
2 tablespoons shredded Parmesan cheese
1. Preheat oven to 325 F. Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container. Cover; process until just blended. Rub mixture evenly over all surfaces of roast. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325 F oven 60 to 75 minutes for medium rare to medium doneness.
2. Toss tomatoes with remaining 1 tablespoon olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325 F oven for 1 hour or until skins are wrinkled and begin to brown.
3. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 F for medium rare; 160 F for medium.) Meanwhile, increase oven temp to 425 F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.
4. Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.
*Recipe courtesy of the Beef Checkoff Program.