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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 |
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Heat oven to 425°F. Lightly spray 15 x 10-inch jelly roll pan with cooking spray. |
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Place vegetables in pan. Generously spray vegetables with cooking spray. Combine balsamic vinegar, garlic, rosemary leaves and pepper drizzle over vegetables. |
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Roast in 425°F oven 30-35 minutes or until tender, stirring once. Meanwhile heat large nonstick skillet over medium heat until hot. |
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Place beef steaks in skillet cook 12-15 minutes for medium-rare to medium doneness, turning once. |
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Let stand 10 minutes. Season steaks with salt. Trim fat from steaks carve crosswise into thin slices. |
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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. |
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| Nutrition information per serving: Calories 258 Total Fat 9g Saturated Fat 3g Protein 27g Carbohydrate 18g Iron 3.7mg Sodium 652mg Cholesterol 65mg. |
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Pan Fry/Saute |
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