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.
Juicy 1-inch thick steak strips and roasted vegetables and mushrooms make for a hearty salad with plenty of flavor.

Beef Steak and Roasted Vegetable Salad

Prep Time
10

MINUTES

10 minutes
Cook Time
70

MINUTES

70 minutes
Serves
4

Calories
470

  • Calories470
  • Total Fat34 g
  • Cholesterol70 mg
  • Sodium554 mg
  • Total Carbohydrate16 g
  • Protein28 g

Ingredients

  • 1 pound , 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 tablespoon balsamic vinegar

  • 2 clove garlic, minced

  • 1 teaspoon dried rosemary leaves

  • 8 cup salad greens, torn

  • 3/4 cup Italian salad dressing

Cooking Instructions

  • 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.
  • 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.)
  • Carve steaks; season with salt. Arrange meat and roasted vegetables on greens. Serve with Italian dressing.

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