Steak & roasted vegetable salad

4 Servings

Ingredients

Quantity Ingredient
1 pounds Beef top loin steak (boneless), cut 1\" thick
Vegetable cooking spray (Olive oil-flavored)
1 medium Zucchini; cut diagonally into 1\" pieces
1 medium Japanese or baby eggplant cut diagonally into 1\" pieces
1 large Bell pepper (red, yellow or green) cut into 1\" strips
1 medium Onion; cut into 1\" wedges
16 smalls Mushrooms
¼ teaspoon Salt
8 cups Torn mixed salad greens
¼ cup Nonfat Italian dressing
2 tablespoons Balsamic vinegar
2 larges Garlic cloves; crushed
1 teaspoon Dried rosemary leaves crushed
¼ teaspoon Pepper

Directions

SEASONING

Preparation & cooking time: 45 min 1. Heat oven to 425 F. Lightly spray 15 X 10-inch jelly roll pan with cooking spray. Place vegetables in pan. Generously spray vegetables with cooking spray.

2. Combine seasoning ingredients, drizzle over vegetables. Roast in 425 F oven 30 to 35 minutes or until tender, stirring once.

3. Meanwhile heat large nonstick skillet over medium heat until hot.

To serve, place beef steaks in skillet; cook 13 to 15 minutes for medium-rare to medium doneness, turning once. Let stand 10 minutes.

4. Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices. To serve, place an equal amount of salad greens on each of four dinner plates. Arrange beef and roasted vegetables over salad greens. Serve immediately; pass dressing.

Nutrition information per serving 258 calories

27 g protein

18 g carbohydrate 9 g total fat (3 g saturated fat) 3.7 mg iron

652 mg sodium

65 mg cholesterol

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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