Steak & Roasted Vegetable Salad
Have your steak and veggies too.
Prep: 15 minutes
Cook: 45 minutes
Servings: Serves 4
1 lb. boneless beef top loin steak, cut 1-inch thick
-- Olive oil-flavored vegetable cooking spray
1 medium zucchini, cut diagonally into 1-inch pieces
1 medium Japanese or baby eggplant, cut diagonally into 1-inch
pieces
1 large red, yellow or green bell pepper, cut into 1-inch strips
1 medium onion, cut into 1-inch wedges
16 small mushrooms
1/4 tsp. salt
8 cups torn mixed salad greens
3/4 cup nonfat Italian dressing
2 Tbsp. balsamic vinegar
2 large cloves garlic, crushed
1 tsp. dried rosemary leaves, crushed
1/4 tsp. pepper
Heat oven to 425°F. Lightly spray 15 x 10-inch jelly roll pan
with cooking spray.
Place vegetables in pan. Generously spray vegetables with cooking
spray. Combine balsamic vinegar, garlic, rosemary leaves and
pepper drizzle over vegetables.
Roast in 425°F oven 30-35 minutes or until tender, stirring
once. Meanwhile heat large nonstick skillet over medium heat
until hot.
Place beef steaks in skillet cook 12-15 minutes for medium-rare
to medium doneness, turning once.
Let stand 10 minutes. Season steaks with salt. Trim fat from
steaks carve crosswise into thin slices.
To serve, place an equal amount of salad greens on each of four
dinner plates. Arrange beef and roasted vegetables over salad
greens. Serve immediately pass dressing.