Salad with Steak and Roasted Vegetables
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.
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.