 |
| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
|
 |
|
Beef Steak & Roasted Vegetable Salad
|
|
|
|
|
Ingredients: |
| 1 |
|
pound boneless beef top loin or tenderloin steaks, cut 1 inch thick |
| 8 |
|
cups torn salad greens |
| 3/4 |
|
cup prepared Italian dressing |
| |
Roasted Vegetables: |
| 16 |
|
small mushrooms |
| 1 |
|
large red, yellow or green bell pepper, cut into 1-inch wide strips |
| 1 |
|
medium Japanese eggplant, sliced (1-inch) |
| 1 |
|
medium onion, cut into 8 wedges |
| 1 |
|
medium zucchini, sliced (1-inch) |
| 2 |
|
tablespoons balsamic vinegar |
| 2 |
|
large cloves garlic, minced |
| 1 |
|
teaspoon dried rosemary |
|
|
|
Instructions: |
| 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 top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes. |
| 3. |
|
Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing. |
|
| Makes 4 servings. |
|
| | | | | Nutrition information per serving: 418 calories; 24 g fat (4 g saturated fat; 3 g monounsaturated fat); 56 mg cholesterol; 849 mg sodium; 23 g carbohydrate; 8.7 g fiber; 30 g protein; 10.0 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 3.9 mg iron; 34.7 mcg selenium; 5.7 mg zinc. |
|
|
|
