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Recipe

Quick 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.
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  • Serving 4
  • Total Time 45 min
    Preparation 10 min
    Marination min
    Cook 35 min
  • Nutrition Facts
    Calories 360
    Total Fat 16 g
    Protein 28 g
    Carbohydrate 22 g
    Cholesterol 60 mg
    Sodium 1040 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Carb Smart
Quick Beef Steak and Roasted Vegetable Salad

Ingredients

  • 12 ounces Grilled & Ready® Fully Cooked Refrigerated Seasoned Steak Strips,
  • 16 ounces small mushrooms, sliced
  • 1 large bell pepper, sliced into 1" slices
  • 1 medium eggplant, sliced into 1" slices
  • 1 medium onion, cut into 8 wedges
  • 1 medium zucchini, sliced into 1" slices
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary, dried
  • salt and pepper, to taste
  • 8 cups salad greens, torn
  • 3/4 cup low-fat Italian dressing
  • 1/4 cup Parmesan cheese, shaved


Cooking Instructions

  1. Preheat oven to 425°F.  Spray a jelly roll pan with nonstick cooking spray. Place mushrooms, peppers, eggplant, onion and zucchini on pan. Spray generously with nonstick cooking spray. Drizzle with vinegar; sprinkle with garlic and rosemary; add salt and pepper to taste. Stir to coat.
  2. Roast vegetables 30-35 minutes or until tender, stirring once. Cool slightly.
  3. Prepare Grilled & Ready Seasoned Steak Strips according to package directions.
  4. Toss salad greens with dressing.
  5. To assemble: Divide salad greens among plates. Arrange roasted vegetables on greens and then beef, top with shaved Parmesan cheese.

Hand WashingRemember to wash hands and surfaces before preparing food