Dairy-Free Oven-Roasted Butcher Board
The following recipe and photography were provided by our partner, Kayla Breeden of Kayla’s Kitch and Fix.
I love a good grazing board, but as someone with a variety of dietary restrictions, I know how challenging it can be to stare at a delicious-looking charcuterie board and not be able to enjoy it! That’s where the idea for this Dairy-Free Butcher Board came from!
I love a good steak, so I took it outside of it’s entrée boundaries and made it the star of this appetizer board! Heinen’s has been known for their premium meat since their butcher shop beginning in 1929, and that legacy continues today because the CARE beef loin top sirloin (Coulotte roast) featured in this recipe was divine! Incredibly tender and easy to cook, I plan to use this cut of beef every time I make a butcher board.
Now, what is meat with out it’s potato partner? Soft-roasted fingerling potatoes make the most delicious addition to this board, and for extra pops of color and nutritional goodness, I added simple maple-roasted carrots and bright green broccolini!
Finished with nuts, crostini, honey, pesto and Heinen’s luscious fig spread, I bet that this butcher board will “wow” everyone you entertain!
Dairy-Free Oven-Roasted Butcher Board
Servings: 6-8
Ingredients
For the Classic Top Sirloin Steak
- 2 lbs. Heinen’s CARE Certified beef loin top sirloin (Coulotte roast)
- 2 Tbsp. extra virgin olive oil
- Steak seasoning, to taste
For the Soft-Roasted Fingerling Potatoes & Charred Broccolini
- 1 lb. fingerling potatoes, halved
- 1 bunch broccolini
- 2 Tbsp. extra virgin olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 Tbsp. fresh rosemary
- ¼ tsp. salt
For the Maple-Roasted Carrots
- 1 bunch whole carrots
- 2 tsp. pure maple syrup
- 1 tsp. vegan butter or ghee, melted
Board Fixings
- Heinen’s Marcona almonds
- Heinen’s crostini
- Heinen’s honey
- Heinen’s pesto
- Heinen’s fig spread
Instructions
- Preheat the oven to 400˚F.
- Wash and dry all of the veggies. Slice the potatoes into halves and peel the carrots.
- Line two baking sheets with parchment paper.
- For the Maple-Roasted Carrots, melt the ghee in the microwave for 25 seconds. Once melted, combine it with maple syrup, then using your fingers, rub the mixture onto each carrot. Space out the carrots on one baking sheet.
- For the Soft-Roasted Fingerling Potatoes & Charred Broccolini, combine the olive oil, garlic powder, onion powder, rosemary and salt in a bowl. Toss the potatoes in the mixture. Space out the potatoes, face down, on the other baking sheet.
- Coat the broccolini in the remaining spice mixture. Add the broccolini to the same sheet as the carrots.
- Bake the veggies for 30 minutes.
- Remove the meat from the fridge and allow it come to room temperature.
- Line a third baking sheet (be sure this one has sides so nothing drips into the oven!) with parchment paper.
- Coat each side of the meat in a Tbsp. of olive oil, using your hands to spread it out evenly. Coat each side in steak seasoning, to taste. Place an oven-safe meat thermometer into the steak.
- Once the veggies are done, remove the carrots and broccolini from the oven. Keep the potatoes in the oven to continue baking while it heats for the steak.
- Turn the oven temperature up to 500˚F.
- Once the oven temperature is at 500 ˚F, remove the potatoes and place the steak into the oven for 20 minutes.
- After 20 minutes, turn the heat down to 275 ˚F and watch through the oven door until the thermometer hits your desired temperature. I like my steak medium-rare/medium, so I removed it the thermometer read 160˚F.
- Once the steak reaches your desired temperature and doneness, remove it from the oven and turn the oven off. Add the veggies back to the oven to warm while the steak cools enough to slice.
- Once cooled, slice the steak against the grain.
- When the roasted veggies are warm and the steak is sliced, assemble your board to your liking and enjoy!
