BEEF STEAK & ROASTED VEGETABLE SALAD

Beef Steak & Roasted Vegetable Salad --
Lean Cut
  • Total Recipe Time: 1 hour
  • Makes 4 servings

INGREDIENTS

  1. 2 beef Strip Steaks Boneless, cut 1 inch thick
  2. 8 cups torn salad greens
  3. 3/4 cup Italian dressing
Roasted Vegetables:
  1. 16 small mushrooms
  2. 1 large red, yellow or green bell pepper, cut into 1-inch wide strips
  3. 1 medium Japanese eggplant, sliced (1-inch)
  4. 1 medium onion, cut into 8 wedges
  5. 1 medium zucchini, sliced (1-inch)
  6. 2 tablespoons balsamic vinegar
  7. 2 large cloves garlic, minced
  8. 1 teaspoon dried rosemary leaves

INSTRUCTIONS FOR BEEF STEAK & ROASTED VEGETABLE SALAD

  1. Heat oven to 425°F. Spray 15 x 10-inch baking pan with cooking spray. Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in 425°F oven 30 to 35 minutes or until tender, stirring once. Cool slightly.
  2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; let stand 10 minutes.
  3. Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.
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