Beef Steak and Roasted Vegetable Salad Recipe

Beef Steak and Roasted Vegetable Salad Recipe

  • 1 pound boneless beef top loin or tenderloin steaks, cut 1 inch thick
  • 8 cups torn salad greens
  • 3/4 cup prepared Italian dressing
  • Roasted Vegetables:
  • 16 small mushrooms
  • 1 large red, yellow or green bell pepper, cut into 1-inch wide strips
  • 1 medium Japanese eggplant, sliced (1-inch)
  • 1 medium onion, cut into 8 wedges
  • 1 medium zucchini, sliced (1-inch)
  • 2 tablespoons balsamic vinegar
  • 2 large cloves garlic, minced
  • 1 teaspoon dried rosemary
  1. Heat oven to 425 degrees F. Spray 15 x 10-inch baking pan with cooking spray. Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in 425 degrees F oven 30 to 35 minutes or until tender, stirring once. Cool slightly.
  2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.
  3. Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.
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