Beef Steak and Roasted Vegetable Salad
“True” balsamic vinegars come from Modena, Italy, where they are aged at least 12 years to achieve their rich, distinctive flavor.
Ingredients.........................................................................
1 pound
boneless beef top loin steaks, cut 1-inch thick
or 1
pound
beef tenderloin steaks, cut 1-inch thick
16 small
mushrooms
1 large
bell pepper, cut into 1-inch wide strips
1 medium
Japanese eggplant, sliced into 1-inch slices
1 medium
onion, cut into 8 wedges
1 medium
zucchini, sliced into 1-inch slices
2 tablespoons
balsamic vinegar
2 cloves
garlic, minced
1 teaspoon
dried rosemary leaves
8 cups
salad greens, torn
3/4 cup
Italian salad dressing
Cooking Instructions..........................................................
- Preheat oven to 425°F. Spray a jelly roll pan with nonstick cooking spray. Place mushrooms, peppers, eggplant, onion and zucchini in pan; spray generously with nonstick cooking spray. Drizzle with vinegar; sprinkle with garlic and rosemary; add salt and pepper to taste. Stir to coat.
- Roast vegetables 30 to 35 minutes or until tender, stirring once. Cool slightly.
- Wash hands. Heat a large nonstick skillet over medium. Place steaks in skillet; cook top loin steaks, turning occasionally, 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness (internal temp 140°F to 150°F). Remove; let stand 10 minutes. (Temperature will continue to rise about 10°F.)
Serving Suggestion:
Carve steaks; season with salt. Arrange meat and roasted vegetables on greens. Serve with Italian dressing. Refrigerate leftovers.