Dairy-Free Oven-Roasted Butcher Board

Finished with nuts, crostini, honey, pesto and Heinen’s luscious fig spread, this butcher board will “wow” everyone you entertain!

Kayla Breeden

Recipe - Heinen's of Rocky River

Prep Time15 Minutes

Servings6

Cook Time60 Minutes

Ingredients

2 lbs. Heinen’s CARE Certified beef loin top sirloin (Coulotte roast) (For the Classic Top Sirloin Steak)

2 Tbsp. extra virgin olive oil (For the Classic Top Sirloin Steak)

Steak seasoning, to taste (For the Classic Top Sirloin Steak)

1 lb. fingerling potatoes, halved (For the Soft-Roasted Fingerling Potatoes & Charred Broccolini)

1 bunch broccolini (For the Soft-Roasted Fingerling Potatoes & Charred Broccolini)

2 Tbsp. extra virgin olive oil (For the Soft-Roasted Fingerling Potatoes & Charred Broccolini)

1 tsp. garlic powder (For the Soft-Roasted Fingerling Potatoes & Charred Broccolini)

1 tsp. onion powder (For the Soft-Roasted Fingerling Potatoes & Charred Broccolini)

1 Tbsp. fresh rosemary (For the Soft-Roasted Fingerling Potatoes & Charred Broccolini)

¼ tsp. salt (For the Soft-Roasted Fingerling Potatoes & Charred Broccolini)

1 bunch whole carrots (For the Maple-Roasted Carrots)

2 tsp. pure maple syrup (For the Maple-Roasted Carrots)

1 tsp. vegan butter or ghee, melted (For the Maple-Roasted Carrots)

Heinen’s Marcona almonds (Board Fixings)

Heinen’s crostini (Board Fixings)

Heinen’s honey (Board Fixings)

Heinen’s pesto (Board Fixings)

Heinen’s fig spread (Board Fixings)

Directions

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!

15 minutes

Prep Time

60 minutes

Cook Time

Servings

Directions

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!