Beef Steak and Roasted Vegetable Salad

Juicy 1-inch thick steak strips and roasted vegetables and mushrooms make for a hearty salad with plenty of flavor.
  • Calories 470
  • Total Fat 34 g
  • Cholesterol 70 mg
  • Sodium 554 mg
  • Total Carbohydrate 16 g
  • Protein 28 g
  • 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.
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Ingredients

Cooking Instructions

  1. To prevent a bitter taste, toss eggplant slices with 1 teaspoon of salt and place in a colander to drain for 30 minutes. Rinse and drain before cooking.
  2. 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.
  3. Roast vegetables 30 to 35 minutes or until tender, stirring once. Cool slightly.
  4. 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.)
  5. Carve steaks; season with salt. Arrange meat and roasted vegetables on greens. Serve with Italian dressing.

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