Salad with Steak and Roasted Vegetables
Salad with Steak and Roasted Vegetables
Serves: 4
This nutritious and fulfilling steak salad is perfect for spring or any time!
Calorie: 437, Proteins: 26 g, Total Fat: 29 g, Fiber: 7.90 g, Sugar 9 g.


1 lb boneless beef top loin or tenderloin steaks, cut 1 inch thick 8 cups torn salad greens 3/4 cup prepared Italian dressing 16 each small mushrooms 1 each large red, yellow or green bell pepper, cut into 1-inch wide strips 1 slice Japanese eggplant, sliced (1-inch) 1 each medium onion, cut into 8 wedges 1 slice zucchini, sliced (1-inch) 2 Tbs balsamic vinegar 2 cloves loves garlic, minced 1 tsp dried rosemary


Heat oven to 425°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°F oven 30 to 35 minutes or until tender, stirring once. Cool slightly. 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. Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.

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